Step 1

Cut the tofu into 1" cubes.

Step 2

Whisk together sauce ingredients (soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste). Set aside.

Step 3

Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.

Step 4

Remove the tofu to a plate. Return pan to the heat.

Step 5

Add remaining 1 tsp sesame oil to the pan along with the carrots.

Step 6

Saute for 3 minutes, until the carrots begin to soften.

Step 7

Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.Stir in the sauce.Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.

Step 8

Serve with rice.