Heat the coconut oil in a large skillet. Add in the tofu cubes and cook on medium heat for about 5-7 minutes, stirring occasionally, until the tofu cubes get a crunchy exterior. Transfer to a plate lined with a paper plate to remove excess oil.

In the same skillet, add in the garlic and ginger and cook for 1-2 minutes until fragrant. Then add in the fresh veggies and cook, stirring regularly, for about 5 minutes until the vegetables start to become tender.

Add in the bok choy and cook 3 more minutes until white parts are tender and leaves are wilted.

Next add back in the tofu and add the tamari and sesame oil, and lower the heat to a low flame. Simmer for about 3 minutes, top with red pepper flakes. Serve immediately.