Cut the tofu into bite-sized pieces, season lightly with salt, and pat dry with a paper towel to remove excess moisture.

Heat sesame oil or cooking oil in a pan and fry the tofu until golden on both sides.

Rinse the enoki mushrooms lightly and set aside.

Cut the bok choy in half lengthwise.

Heat olive oil in a pan, add minced garlic, and sauté until fragrant.

Add dried chili peppers and enoki mushrooms to the pan and stir-fry.

Add the thicker parts of the bok choy, soy sauce, and oligosaccharide. Stir-fry over high heat quickly.

Add the tofu and bok choy leaves, then stir-fry until everything is well combined. Adjust seasoning with salt if needed.