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1
Rinse the Sichuan cabbage very well and pat dry with paper towels.
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2
Chop into very small minced pieces.
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3
Cut off and discard the stems from the mushrooms.
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4
Wash the mushrooms with cold water.
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5
Pat dry with paper towels and mince very fine.
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6
In a small bowl, mix the mushrooms with the Sichuan cabbage.
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7
Sprinkle with the cornstarch and sugar and set aside.
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8
Rinse the bok choy with cold water and pat dry with paper towels.
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9
Cut each baby bok choy crosswise 4 times.
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10
Cut the tofu into 12 squares, about 1 1/2 inches square by 3/4 inch thick.
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11
Set the tofu squares on a cloth to drain the excess water out.
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12
Scoop some tofu out of the center of each square, reserving the scooped-out tofu.
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13
With a fork, mash about half of the scooped-out tofu and add to the mushroom mixture (it should be the consistency of paste).
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14
Put about 1 teaspoon of the mixture in each square of tofu, being very careful not to tear the tofu.
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15
Pat the filling down carefully.
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16
Repeat until all 12 pieces are filled and set aside.
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17
Heat a large nonstick pan or wok over high heat.
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18
Add 1 tablespoon vegetable oil and stir-fry the baby bok choy for 1 minute.
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19
Add 1/2 teaspoon ginger, 1/2 teaspoon garlic, and the salt, and stir well.
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20
Add 2 tablespoons water and cook until the vegetables change color, about 2 minutes.
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21
Remove the bok choy to a platter.
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22
Wash the pan and reheat with the remaining 1 tablespoon vegetable oil, 1/2 teaspoon ginger, and 1/2 teaspoon garlic.
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23
Carefully place the stuffed tofu squares, one at a time, in the pan and panfry both sides until slightly brown, about 2 minutes.
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24
Add more oil if needed.
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25
Add the oyster sauce and coat the squares.
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26
Cook until the sauce is absorbed into the tofu, about 2 minutes.
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27
Turn off the heat and place the tofu on top of the baby bok choy, Serve immediately.
