Step 1

Preheat oven to 400ºF. Line a large baking sheet with parchment paper.

Step 2

Whisk together all the sauce ingredients. Set aside. (***See notes if you like the stir-fry saucier)

Step 3

Drain the tofu and squeeze out the extra moisture. Pat it dry really well with a clean kitchen towel, then cut into 1-inch cubes.

Step 4

Mix the soy sauce and sesame oil in a large bowl, or ziplock bag. Add the cubed tofu and toss to coat. Let sit for about 3 to 5 minutes to marinate.

Step 5

Place the tofu cubes on prepared baking sheet and sprinkle the cornstarch over top; toss with your hands to coat evenly. Use a little more if the tofu still seems wet. Spread the cubes out in a single layer so they aren't touching. Bake for 20-25 minutes, flipping once, or until edges are crispy and golden brown.

Step 6

Meanwhile, place a large skillet over medium-high heat and add 1 tablespoon of oil. Add the bok choy, and cook for about 2 to 3 minutes, or until bok choy is just tender. Transfer to a plate. (Remove pan from heat if tofu is still baking.)

Step 7

Once tofu is ready, return the skillet to medium-low heat and add the remaining tablespoon of oil. Add the crispy tofu, ginger, garlic, scallions, and thai chilis. Cook, stirring frequently, until fragrant, about 1 minute. Stir in the soy sauce mixture, toss for 30 seconds then add the bok choy. Toss again until everything is well coated in the sauce.

Step 8

Serve, topped with cashews and sesame seeds, if using.