Stir Fried Bok Choy with Tofu Skin (腐皮青菜)

Walking through Asian grocery stores, one of the most overwhelming sections (other than, perhaps, the sauce aisle) is the selection of tofu products. There’s soft tofu and firm tofu in the familiar plastic boxes, but then there’s firm spiced tofu, tofu knots, fried fluffy soy puffs, fried dense soy puffs, tofu skin, and more. What does one do with all of these tofu products? Today, we’ll tackle your questions about “tofu skin.”