Cut the pressed tofu into 1-inch cubes, then gently toss them with cornstarch in a medium bowl until evenly coated. This helps the tofu get wonderfully crispy without deep frying.

Heat one tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the raw cashews and cook for 2 to 3 minutes, stirring constantly, until they are golden brown and fragrant, then transfer them to a plate.

In the same skillet, add another tablespoon of sesame oil and lay the tofu cubes in a single layer. Sear the tofu for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crispy.

While the tofu cooks, whisk together the soy sauce, maple syrup, minced garlic, grated ginger, and sriracha in a small bowl until smooth. This creates a sweet, savory, and spicy glaze for the stir-fry.

Add the chopped baby bok choy to the skillet with the tofu and stir-fry for 2 to 3 minutes until the greens are wilted but the stems remain crisp-tender. Pour the prepared sauce over the mixture and toss to coat.

Stir in the toasted cashews and cook for an additional minute until the sauce thickens slightly and bubbles. Serve hot garnished with toasted sesame seeds over a bed of steamed brown rice or quinoa.