Heat the Oil: Warm 1 tbsp sesame oil and 1 tbsp neutral oil in a wok over medium-high heat until shimmering (about 1 min).

Cook the Tofu: Gently slide cubed tofu into hot oil, cook undisturbed 3–4 min until golden brown, then flip and brown other sides.

Sauté Aromatics: Push tofu to the edge, add minced garlic, grated ginger, and white parts of green onions; stir 1 min until fragrant.

Add Bok Choy: Toss in chopped bok choy, stir 2–3 min until stalks are tender-crisp and leaves turn bright green.

For the Sauce: In a small bowl, whisk soy sauce, rice vinegar, maple syrup, sesame oil, and cornstarch slurry until smooth.

Combine & Thicken: Pour sauce over stir fry, cook 1–2 min, stirring constantly until the sauce thickens.

Garnish & Serve: Transfer to a serving platter, sprinkle sliced green onion tops and toasted sesame seeds, and serve immediately.