Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

Toss the tofu cubes in cornstarch until lightly coated on all sides.

Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add tofu and fry until golden and crispy, about 5-7 minutes. Remove tofu from the pan and set aside.

In a small bowl, whisk together soy sauce, chili garlic sauce, rice vinegar, sesame oil, and sugar to make the stir-fry sauce.

Add the remaining 1 tablespoon of oil to the hot pan. Sauté the garlic and ginger for 30 seconds until fragrant.

Add the chopped bok choy (stems first, then leaves) and stir-fry for 2-3 minutes until tender-crisp.

Return the crispy tofu to the pan along with the roasted cashews.

Pour the sauce mixture over the ingredients and toss rapidly for 1-2 minutes until everything is coated and the sauce thickens slightly.

Garnish with sliced green onions and serve immediately over steamed rice.