1 bunch bok choy with leaves, sliced crosswise and rinsed
3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion), thinly sliced
3 cloves garlic, minced
3 Tbs. bottled stir-fry sauce or to taste
Crushed red pepper flakes (optional)
Coarsely chopped peanuts (optional)
Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper towels, then cut into 1-inch dice.
In wok or wide skillet, heat oil over medium-high heat. Add tofu and stir-fry until golden on both sides, about 5 minutes.
Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water. Stir-fry until bok choy is wilted, 3 to 4 minutes. Stir in crushed red pepper flakes and peanuts if using, and serve right away.