How to make it

1. Wrap the tofu in paper towels and place it into a dish. Place a heavy object on top of the tofu to help press out any excess water. Allow the tofu to sit for 30 minutes.
2. Unwrap the tofu and cut it in half along the long side. Slide each piece into ¼ inch thick square slices. 
3. Heat a pan over medium high heat. Add in 1 Tbsp. of the vegetable oil. Add the slices of tofu to the pan and arrange them so that they’re in a single layer. Cook the tofu on each side for about 2-3 minutes or until they turn golden brown. Add in the Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce and mix until the tofu slices are evenly coated. Season with salt and pepper to taste. Set aside for later. 
4. Heat a new pan over medium heat. Add in the remaining half Tbsp. of vegetable oil. Place the bok choy into the pan. Add in the vegetable stock then cover the pan with the lid. Steam the bok choy until it has fully cooked then remove it from the pan.
5. Serve the tofu and bok choy with a side of rice. Garnish with black and white sesame seeds and sliced green onions.