I found this recipe online, and I can't remember the source. I made some tweaks. It was the bomb:

  1 pound extra firm tofu, rinsed, pressed between two plates for a few minutes, and patted dry with a towel
  1 tablespoon olive oil
  8 fresh shiitake mushrooms, thinly sliced
  2 packages of enoki mushrooms, bottom inch of stems trimmed and discarded
  5 baby bok choy, ends trimmed and ripped into leaves
  ¼ cup soy sauce
  2 tablespoons rice wine vinegar
  1 tablespoon honey
  2 tablespoons water
  2 tablespoons sesame oil
  1½ teaspoons red pepper flakes
  2 tablespoons sesame seeds, roasted for a couple   of minutes on the stove and pulsed in a food processor
  3 garlic buttons minced

Slice the tofu into 1½-inch squares about ¼-½ inch thick. Season both sides of the tofu with salt and pepper.

Heat 1 tablespoon of olive oil over medium heat in a medium cast-iron skillet. Add tofu in batches and cook, undisturbed, for 4-5 minutes, until crispy and browned. Use tongs to flip the tofu and cook on the other side for an additional 4-5 minutes. Transfer to a paper towel and set aside.

In the same skillet, add the bok choy and mushrooms over medium high heat. Stir fry until cooked through, about 4-5 minutes.

Meanwhile, combine the soy sauce, rice wine vinegar, honey, water, sesame oil, red pepper flakes, sesame seeds, and garlic in a small pan and cook over medium heat for about 3 minutes, until heated.

Divide the tofu between three plates. Top with mushroom and bok choy, and spoon some soy sesame sauce over the top to serve. I also garnished with sliced hearts of palm.

The players:

Crispy tofu:

The Sauté

The noodles

Plated