Zubereitung

1. 1

   Cut the tofu into 1" cubes.

2. 2

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

3. 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.

4. 4

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

5. 5

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

6. 6

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

7. 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.

8. 8

   Serve with rice.