Step 1

In a 10-inch nonstick skillet heat sesame oil over medium-high. Add tofu; cook 8 to 10 minutes or until golden, stirring occasionally.

Step 2

In a 3 1/2- or 4-qt. slow cooker combine tofu and next 10 ingredients (through five-spice powder). Add stock. Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.

Step 3

If using low, turn to high. Stir in bok choy and soy sauce. Cover and cook 20 minutes more.