the tofu into 1" cubes. Whisk
together sauce ingredients. Set aside.
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
and cook 2 minutes more.
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.
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.