Thai Tofu With Bok Choy

Cut the tofu into 1" cubes.

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

Set aside.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.Remove the tofu to a plate.

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

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