Combine Soy Sauce, Oyster Sauce, Rice Vinegar, and the sugar in a bowl and then set them aside. You'll need it in a minute to make a delicious drizzle. Just whisk it all together in the bowl so the sugar has dissolved completely.
Now give the Bok Choy a little rinse in the sink so any dirt still in there can clean off.
Mince the garlic into small pieces so you can easily fry them up to add some extra flavor to the Bok Choy
You can go ahead and drain the tofu from the package to get all of the liquid out. Then, get most of the moisture out using a kitchen towel or paper towels as these absorb the liquid well. You don't want the tofu to be too wet as you won't be able to get it to fry properly.
Cut the block of tofu into slices and then cut those slices into smaller pieces
Heat oil in a skillet over high heat.
When it simmers, add garlic, then Bok Choy and stir-fry for 2 minutes.
Add 2 tbsp. of water in the skillet then cover it. I use some aluminum foil for this but you can also use the lid.
Allow cooking for 3 minutes or until the Bok Choy has softened.
In the meatime, stir-fry the pieces of tofu in a skillet until they are golden brown, I like mine a little crispy but you can keep them more on the softer side if you'd like. If you like them really crispy like I do, dip them in flour on each side. Because they're still a little moist, the flour will stick right on there and it gives it a golden brown exterior when frying.
Remove Bok Choy from the skillet and place it on a platter. Add some steamed rice and the slices of crispy tofu to get a full meal.
Drizzle the prepared sauce over the vegetables.