In a medium bowl whisk together all the ingredients for the tofu sauce and set aside.

Bring 3 cups of water to a boil. While the water boils drain the tofu and cut into bite size cubes. Transfer the tofu to a colander and carefully pour the boiling water over the top. Pat the tofu dry with a paper towel and transfer to a large zip-lock bag.

Add the soy sauce, rice vinegar, and sesame oil to the bag. Seal the bag and shake to evenly coat the tofu.

Open the bag and add 1 tablespoon of corn starch. Re-seal and shake to coat. Repeat with the remaining cornstarch, 1 tablespoon at a time, until tofu is well coated.

In a large skillet over medium high heat add the oil. Working in batches, cook the tofu for approximately 1 minute on each side or until golden brown. Transfer the cooked tofu to a plate lined with a paper towel and repeat with any remaining tofu.

Once the tofu has finished cooking, add the wok choy to the same skillet and cooking for approximately 2 minutes, or until just wilted.

Add the set aside prepared sauce to the pan with the bok choy and stir well. Add the tofu back to the pan and gently toss well to coat. Cook for 1-2 minutes or just until sauce thickens.

Best served hot over rice or noodles.