Boil bok-choy in saltwater and drain well. If the bok-choy is bulky, cut the bok-choy in half.
To remove excess moisture, wrap the tofu in a paper towel and microwave for 1 min 30 sec. After microwaving the tofu, let it cool.
Slice the tofu to sixth and evenly coat with flour (or Potato starch). Heat vegetable oil in a pan and fry the tofu.
In a separate pan, heat Vegetarian Shoyu Soup Base and water. Mix well, and the sauce is ready. Add in the tofu to coat with the sauce. Do not remove the sauce, as you will be using it on the final step.
Prepare rice in a bowl and add the Tofu from Step 4. Place the bok-choys next to the Tofu and swirl in the leftover sauce from Step 4. Finish by topping red ginger, and enjoy!