Toss the tofu cubes with 1 tablespoon cornstarch. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat and cook the tofu, turning occasionally, for 8-10 minutes until golden and crisp on all sides. Remove to a plate.
Add the remaining 1 tablespoon oil to the pan. Add the bok choy cut-side down and sear for 2-3 minutes until lightly charred.
Push the bok choy to one side, add the garlic, ginger, and chili to the empty side of the pan, and stir-fry for 30 seconds until fragrant.
Pour in the tamari and rice vinegar and toss everything together. Add the cornstarch slurry and simmer for 1 minute until the sauce lightly thickens and coats the vegetables.
Return the crispy tofu to the pan and toss gently to coat in the sauce without breaking it up.
Divide among bowls and top with sliced scallions.
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