Rehydrate the Beancurd Knots (30 minutes):

• Place the dried beancurd knots in a large bowl.
• Pour boiling water over them, ensuring they are fully submerged.
• Let them soak for about 30 minutes until they become soft.
• Drain and squeeze out any excess water.

Prepare the Sauce (5 minutes):

• In a small bowl, mix together the pre-made chilli oil, soy sauce, rice vinegar, sugar, minced garlic, and minced ginger.

Cook the Bok Choy (5 minutes):

• Bring a pot of water to a boil and add a pinch of salt.
• Add the bok choy and blanch for about 2-3 minutes until just tender.
• Drain and set aside.

Cook the Beancurd Knots (10 minutes):

• In a large pan, heat the sesame oil over medium heat.
• Add the drained beancurd knots and stir-fry for about 5 minutes until they start to get a little crispy on the edges.
• Pour the prepared sauce over the beancurd knots and stir well to ensure they are evenly coated.
• Continue to cook for another 2-3 minutes until the sauce thickens slightly and the beancurd knots are well coated.

Combine and Serve (5 minutes):

• Add the blanched bok choy to the pan with the beancurd knots and gently toss to coat with the sauce.
• Transfer the mixture to a serving plate.
• Garnish with chopped spring onion, sesame seeds, and coriander if desired.
• Serve hot or at room temperature.