For the sauce:
In a small bowl add arrow root powder. Slowly whisk in liquid aminos, carefully to prevent clumps. Add remaining ingredients, whisk and set aside.
For the stir fry:
Preheat oven to 400° F.
Cut tofu in 1/4 inch slabs. Bake for 10-15 minutes or until browned. Flip and continue to cook until browned on other side.
Add sesame oil to a pan and cook bok choy stems for about 5 minutes. Add red bell pepper and garlic and stir for 1-2 minutes.
Add baked tofu and sauce, stir to coat. Add bok choy greens and basil and cook until wilted. Serve over rice or noodles of choice. Enjoy.

For the sauce:
1 1/2 teaspoon arrow root, corn starch, or tapioca flour
4 tablespoon lime juice
4 tablespoon liquid aminos
1 tablespoon sesame oil
1 tablespoon brown sugar
4-5 garlic cloves, crushed
1 tablespoon sriracha or 1/2 tablespoon chili paste
1 teaspoon red pepper flakes

For the stir fry:
1 lb firm tofu
1 tablespoon sesame oil
5-6 stalks bok choy or brocolli
1 red bell pepper
3-4 garlic cloves
1 handful fresh basil