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Heat peanut oil in large skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side.
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Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.
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Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat.
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Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds.
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Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes.
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Add spinach in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch.
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Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.