In a large skillet sprayed with cooking spray, fry tofu triangles until crispy over medium high heat, turning pieces onto all sides to crisp up.  This might be a little time consuming, but very worth it!  Remove tofu from pan and set aside.

While tofu is dry frying, chop baby bok choy into bite sized pieces, separating the white bottoms from the green tops.  You will cook the white bottoms before cooking the leafy green.

Make sauce mixture by mixing vegetable broth, oyster sauce, soy sauce, brown sugar, red pepper and cornstarch.  Set aside.

Place sesame oil in hot skillet along with garlic.  Sizzle about 30 seconds then place the white part of bok choy in pan with garlic.  Stir fry about 2 minutes.  Add the leafy part of bok choy to pan and stir fry another minute.  Transfer bok choy to a bowl and set aside.

Pour sauce mixture into hot skillet and bring to a boil.  Reduce heat and simmer sauce until it begins to thicken.  Add crispy tofu to sauce in hot skillet and toss to coat.  Return bok choy mixture to skillet and toss with tofu and sauce.

Arrange stir-fried bok choy and tofu mixture on platter and squeeze juice of 1 lime over top of mixture before serving.