Bok Choy and Fried Tofu

I was just banging out dinner one night this week and it turned out to be absolutely delicious.  Unfortunately my expectations were so low I never snapped a picture.  Trust me when I say it looked lovely...

• 2 packages extra firm tofu, drained and pressed, and cut into small cubes
• 1 large head bok choy, chopped
• 4 bunches scallions chopped in ~ 1 in. pieces
• 3 Tbsp minced ginger
• 3 Tbsp minced garlic
• 1/4 cup mirin
• 1/4 cup soy sauce
• 3 Tbsp oyster sauce
• 1 Tbsp garlic chili sauce
• 1 Tbsp sugar
• Pinch of shredded kaffir lime
• 3 Tbsp sesame oil plus 1/3 cup vegetable oil for frying

Fry the tofu in the oil mixture until all pieces are slightly shrunken and golden brown all over (about 10 min).  Pour the hot oil through a sieve into a pot or pyrex and let the tofu drain thoroughly.  Pour a few tablespoons of the oil back into the wok and add the garlic, ginger and bok choy.  Saute until the bok choy leaves shrink.  Add the tofu, liquid ingredients plus the sugar and kaffir lime.  After thorough mixing sprinkle the scallions over the top and let them steam while the dish simmers for about 8-10 min.  Serve over brown rice.