Wash bok choy thoroughly and soak in water mixed with 1 tbsp vinegar for 5 minutes.

Cut bok choy into halves or quarters based on size.

Boil water with 1 tsp salt and blanch bok choy for 40 seconds. Rinse under cold water and squeeze out excess moisture.

Cut tofu into bite-sized pieces and remove excess moisture using a clean cloth.

Heat a pan with a small amount of oil and fry tofu until golden brown.

In the same pan, fry minced garlic in generous oil until golden brown. Remove and drain excess oil on paper towels.

Stir-fry cabbage in the remaining oil until slightly softened but still crunchy.

In the same pan, combine 1 cup water, 2 tbsp sugar, 3 tbsp oyster sauce, 1 tbsp soy sauce, and a pinch of pepper. Bring to a boil.

Mix 1 tbsp cornstarch with 2 tbsp water and add to the boiling sauce to thicken. Turn off heat and stir in 1 tbsp sesame oil.

Layer stir-fried cabbage on a plate, followed by bok choy and tofu. Pour the sauce generously over the dish.