• Remove tofu from package. Place two paper towels on a plate on top of eachother, and put the tofu on top. Cover the tofu with two more paper towels.
• Add something heavy on top (I use another plate with a pot on top). You don't want it so heavy that it crushes the tofu, but enough that it lightly presses the liquid out.
• While your tofu drains, prep your vegetables and sauce.
• Cut off the bottom end of the bok choy and discard. This will separate the leaves.
• Cut each leaf in half, and then into 1/2 inch pieces and add to a bowl.
• Drain corn and add to the bok choy. Set aside.
• Whisk together all sauce ingredients in a medium bowl. Set aside to develop flavor as the rest of the dish cooks.

For the Crispy Tofu

• Heat avocado oil over medium heat.
• Remove tofu from draining plate and slice into 1/2" cubes.
• Add cornstarch to a bowl and carefully coat each tofu cube on all sides.* Repeat until all tofu is coated.
• Add coated tofu to your hot skillet, spacing them just a bit apart so they don't stick together. You may need to do this in batches.
• Cook each for about 4 minutes each side, or until very golden brown.
• In a separate skillet, cook vegetables until bok choy just tender.
• Just before the tofu is done (when it's finishing up on it's last side), add the sauce in with the vegetables. Cook on medium heat until sauce starts to thicken (about three minutes).
• Then toss in crispy tofu with the veggies and sauce and serve immediately. Top with sliced green onion and sesame seeds.