- 8 ounces tofu skin, either frozen or dried
- 2 tablespoons vegetable or canola oil
- 1 green onion, thinly sliced (about 1/4 cup)
- 3 medium cloves garlic, smashed
- 1/2 cup dried Chinese hot chilies, roughly torn
- 2 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- Kosher salt
- 1 to 2 teaspoons sesame oil (optional)
Soak tofu skin in a large bowl of water until softened, about 30 minutes. Remove from water. Line the sheets up on a cutting board and roll into a cylinder. Cut crosswise into 1/4-inch slices, or to your preferred width for noodles.
Bring a pot of water to boil. Add the cut-up strands of tofu skin and simmer until tender, 10 to 15 minutes. Drain and set aside.
Heat the oil in the wok over high heat until shimmering. Add bok choy and stir-fry until tender-crisp, about 1 minute. Add scallions and garlic and stir-fry until light brown and fragrant, about 30 seconds. Add chili peppers, if using.
Add tofu skin, soy sauce, and oyster sauce. Stir around to evenly distribute seasonings; stir-fry until tofu skin has absorbed seasonings and residual wok liquor. Season to taste with salt. Remove from heat and drizzle in 1 to 2 teaspoons sesame oil, if desired. Serve immediately.