From Washington Post
Ingredients:
2 tablespoons low-sodium soy sauce, plus more as needed 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 2 teaspoons toasted sesame oil 1 teaspoon hot chile sauce, such as sriracha, gochujang or Chinese chile paste with garlic 12 ounces super-firm tofu, cut into 3/4-inch dice 2 tablespoons cornstarch 3 tablespoons neutral oil, such as canola, peanut or avocado 1 large red bell pepper, seeded and cut into 1/2-inch pieces (1 cup) 8 ounces oyster mushrooms, including stems, cut into 1/2-inch pieces 1 garlic clove, minced or finely grated 1/2 teaspoon finely grated fresh ginger Bok choy, trimmed and cut crosswise into 1/2-inch pieces 2 tablespoons thinly sliced scallions, cut on the diagonal
Preparation:
In a large bowl, whisk together the soy sauce, vinegar, honey, sesame oil and chile sauce until combined. Add the tofu, gently turn to coat, and marinate at room temperature for about 30 minutes and up to 12 hours. (If marinating longer than 2 hours, transfer to an airtight container and refrigerate until needed.)
Place a strainer over a bowl and drain the tofu, reserving the marinade. Transfer the tofu to a clean bowl. Sift the cornstarch over the tofu and toss to coat.
Line a large plate with paper towels and set it near your workspace. Heat a large (12-inch), heavy skillet or wok over high heat until it’s hot enough to sizzle a drop of water. Add the neutral oil and, working in batches to avoid overcrowding, add the tofu. Cook, turning the pieces until evenly browned all over, 2 to 3 minutes total. Transfer to the prepared plate and repeat with the remaining tofu.
Once all the tofu has been fried, add the bell pepper to the skillet and stir-fry just until it starts to lose its crunch, about 1 minute. Add the mushrooms, garlic and ginger, and stir-fry, adjusting the heat to maintain a steady sizzle, until the mushrooms start to collapse, about 1 minute. Add the bok choy and stir-fry just until crisp-tender, about 2 minutes.
Return the tofu to the skillet, along with the reserved marinade. Stir once to incorporate, then remove from the heat. Taste, and season with more soy sauce, if desired. Transfer the stir-fry to a serving bowl, top with the scallions and serve hot.