For stir-frying:

• 2 Tbsp vegetable oil, divided
• 1/2 pack firm tofu, drained and cubed
• 1 1/2 oz mushrooms, sliced
• 1/4 cup red bell pepper, sliced
• 1 baby bok choy, cut into pieces

Sauce:

• 1 Tbsp vegetable oil
• 1/2 tsp ginger, minced
• 1 clove garlic, minced
• 1 scallions, white parts, chopped
• 1 tsp Fresno chili, chopped
• 1/4 cup walnuts
• 1/2 cup water
• 1 Tbsp Yondu
• 1/2 tsp cornstarch mixed with water below
• 1/2 Tbsp water, for cornstarch slurry

To finish:

• 1/2 tsp chili oil (optional)
• 1/2 scallion, green part, sliced
• 1/2 tsp sesame seeds

For stir-frying:

• 4 Tbsp vegetable oil, divided
• 1 pack firm tofu, drained and cubed
• 3 oz mushrooms, sliced
• 1/2 cup red bell pepper, sliced
• 2 baby bok choy, cut into pieces

Sauce:

• 2 Tbsp vegetable oil
• 1 tsp ginger, minced
• 2 cloves garlic, minced
• 2 scallions, white parts, chopped
• 2 tsp Fresno chili, chopped
• 1/2 cup walnuts
• 1 cup water
• 2 Tbsp Yondu
• 1 tsp cornstarch mixed with water below
• 1 Tbsp water, for cornstarch slurry

To finish:

• 1 tsp chili oil (optional)
• 1 scallion, green part, sliced
• 1 tsp sesame seeds

For stir-frying:

• 8 Tbsp vegetable oil, divided
• 2 packs firm tofu, drained and cubed
• 6 oz mushrooms, sliced
• 1 cup red bell pepper, sliced
• 4 baby bok choy, cut into pieces

Sauce:

• 4 Tbsp vegetable oil
• 2 tsp ginger, minced
• 4 cloves garlic, minced
• 4 scallions, white parts, chopped
• 4 tsp Fresno chili, chopped
• 1 cup walnuts
• 2 cups water
• 4 Tbsp Yondu
• 2 tsp cornstarch mixed with water below
• 2 Tbsp water, for cornstarch slurry

To finish:

• 2 tsp chili oil (optional)
• 2 scallion, green part, sliced
• 2 tsp sesame seeds