Step 1

Remove the tofu from the package. Press most of the excess liquid out of the tofu in a few layers or paper towel or in a clean kitchen towel. Cut the tofu into 1-inch cubes.

Step 2

To make the sauce, whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil, ginger, garlic, and chili sauce.

Step 3

Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-high heat. Once the oil is hot, add the tofu in one layer and cook until golden brown on both sides, about 4-5 minutes for each side. Remove the browned tofu to a plate.

Step 4

Turn the heat down to medium then add the remaining tablespoon of oil to the pan. Add the white and light green parts of the scallions, pepper, carrot, and stems (white/light green part) of the Bok choy (leaving the leaves to add later). Cook the vegetables, stirring often, until tender, 2 to 3 minutes.

Step 5

Add the Bok choy tops to the skillet and cook until wilted, about 1 minute.

Step 6

Add the tofu back to the pan then pour the sauce over the top. Stir and cook for another minute to coat everything in the sauce.Turn off the heat then garnish the stir fry with the scallion greens and sesame seeds.