Make the tofu steaks:

1. Extract the liquid from the tofu block using a tofu press, or the kitchen towel method by wrapping the tofu tightly and placing a heavy pan on top for 30 minutes. (You can do this in advance.)
2. Slice the tofu in half lengthwise and cut the tofu into even triangles.
3. Place the cornstarch into a shallow dish and dredge the tofu making sure to coat all sides.
4. Place the oil in a medium-sized frying pan and heat on medium-high, until oil is shimmering. Pan-fry the tofu steaks on all sides until golden brown, about 5 to 6 minutes.
5. Remove the tofu and place on paper towels to drain.

Make the sauce:

1. In a small sauce pan, whisk together the vegetable broth, soy sauce, rice vinegar, mirin, ginger, garlic, and brown sugar. Keep stirring until sugar is dissolved.
2. Make a slurry of cornstarch with warm water, whisking until there are no lumps. Slowly add the cornstarch mixture to the sauce, one tablespoon at a time, until desired consistency is achieved. Keep stirring to thicken. Set aside.

Make the baby bok choy:

1. Bring a large pot of water to a boil. Add in the baby bok choy for about 2 minutes to blanch.
2. Quickly transfer the bok choy to a large bowl of ice water to shock the bok choy. Drain in a colander.

To assemble:

1. Place the baby bok choy at the bottom of a dish. Top with pieces of the tofu steaks.
2. Generously drizzle the sauce over the entire dish.
3. Sprinkle some green onions and Furikake seasoning over the top. Serve with a small bowl of sauce on the side and extra seasoning.
4. Serve with a side of white or brown rice if desired.