Press your tofu using desired method. Once pressed, cut the block into triangles about 1 inch thick.
Heat 1 tsp of sesame oil in a pan over medium-high heat. When hot, add the tofu triangles to the pan - cooking for about 2-3 minutes on each side or until crispy.
Remove tofu from the pan and set aside.
In the same pan, heat another 1 tsp of sesame oil over medium high heat.
Add ginger and garlic cooking for a minute before adding the white part of the spring onions and cooking for a further minute.
To the pan add shiitake mushrooms and bok choy stems - stir fry for 2 minutes.
Add bok choy leaves, baby corn, spinach, 2 tsp of sambal oelek and the 2 tbsp of soy sauce. Toss to combine.
Add 2 tbsp of water to the pan then cover and allow to simmer for 2 minutes to cook through.
Remove from heat and transfer to serving plate. Sprinkle over green part of the spring onions, then finish off with black and white sesame seeds.