Wash bok choy in running water to remove any dirt or debris that may be trapped in its leaves or stems. Gently pat it dry with paper towels or clean towels. Carefully slice the tofu block into evenly sized slabs or planks, depending on the desired thickness of your strips. Take each tofu slab and cut it into strips of your desired width. ( Tofu can be delicate, so handle the strips gently to prevent them from breaking apart.)

Heat a tablespoon of cooking oil in a wok or large skillet over medium-high heat. Add the tofu pieces and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove the tofu from the pan and set aside.

Drizzle the light soy sauce and oyster sauce over the tofu and vegetables in the wok. Sprinkle a pinch of sugar into the mixture.

Return the cooked tofu strips to the skillet and toss everything together until well combined. Cook for another minute or two until the sauce has thickened and coated everything nicely.

Remove from heat and garnish with sesame seeds if desired. Serve your tofu bok choy stir fry hot, enjoy!