Step 1

Place tofu on a paper-towel lined plate and press a paper towel over top to absorb excess water. Slice tofu into cubes.

Step 2

Combine ginger, lemongrass paste, garlic, honey, fish sauce, red pepper flakes, salt, lime juice, and 1/4 cup of the coconut milk in a large bowl; mix well. Add tofu; gently toss to combine. Let stand 10 minutes.

Step 3

Heat oil in a large skillet over medium-high. Add bok choy; cook until browned, 4 minutes. Reduce heat to medium; cover and cook until tender, 3 minutes. Remove bok choy from pan.

Step 4

Increase heat to medium-high and add tofu mixture. Cook 6 to 8 minutes, stirring occasionally, until liquid reduces by half and tofu is lightly golden. Add remaining 3/4 cup coconut milk; cook 5 minutes.

Step 5

To prepare, serve tofu mixture and bok choy over grain of choice. Garnish with fresh cilantro.