Chinese Tofu with Mushroom and Box Choy only not

1 (14 oz) container extra-firm tofu (or shrimp)
4 t. cornstarch
1/2 c. low sodium vegetable broth (or maybe chicken broth)
2 T. low sodium soy sauce
2 t. honey
2 t. dark sesame oil
2 t. canola oil
1 T. minced peeled fresh ginger
4 baby bok choy, quartered lengthwise
8 oz shiitake mushroom, stems removed and caps sliced
2 scallions, thinly sliced on a diagonal
1/8 t. crushed red pepper

1. Place the tofu between 2 flat plates. Weight the top plate with a heavy can until the tofu bulges at the sides but does not split, about 30 minutes. Pour off the water that has accumulated on the bottom of the plate. Cut the tofu into 1/2" cubes and pat dry with paper towels. Sprinkle the tofu evenly with 2 t. of the cornstarch.

2. Whisk together the broth, soy sauce, honey, sesame oil, and remaining 2 t. cornstarch in a small bowl. Set aside.

3. Heat 1 t. canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer to plate.

4. Add the remaining 1 t. canola oil to the skillet. Add the ginger and cook, stirring constantly, until fragrant, 30 sec. Add the bok choy, mushrooms, scallions, and crushed red pepper and cook, stirring constantly, until the vegetables are crisp-tender, 5 minutes.

5. Add the tofu and the broth mixtureto the skillet and cook, stirring constantly, until the mixture comes to a boil and thickens, about 1 minute.