Rinse the canned Sichuan cabbage thoroughly, then dry it with paper towels and chop finely. Remove the stems from the shiitake mushrooms, wash them under cold water, and mince finely.

Combine the chopped mushrooms and Sichuan cabbage in a small bowl. Add cornstarch and a pinch of sugar, and mix well. Set aside.

Wash the baby bok choy in cold water, then carefully dry it. Cut each piece into four sections.

Slice the firm tofu into 12 squares, each approximately 1.5 inches wide and ¾ inch thick. Drain the excess moisture by placing the tofu on a clean cloth.

With a small spoon, gently scoop out the center of each tofu square, setting aside the scooped tofu. Mash half of the reserved tofu and mix it with the mushroom filling to create a paste.

Fill each hollow tofu square with about a teaspoon of the mushroom mixture, ensuring to press it down gently to maintain the integrity of the tofu.

In a large skillet or wok, heat one tablespoon of vegetable oil over high heat. Stir-fry the bok choy for one minute, adding half the ginger, half the garlic, and salt. Mix thoroughly, then pour in two tablespoons of water and cook until the bok choy turns bright green, around two minutes. Remove from the skillet and set aside.

Clean the skillet and reheat with the remaining tablespoon of oil, along with the remaining ginger and garlic.

Carefully add the stuffed tofu squares to the pan one by one, frying until both sides are lightly golden, which takes roughly two minutes on each side. Add additional oil as necessary to avoid sticking.

Drizzle oyster sauce over the tofu, gently tossing to thoroughly coat each piece, and let the sauce soak into the tofu for approximately two minutes on medium heat.

Turn off the heat and neatly arrange the tofu on the cooked bok choy. Enjoy your delicious meal immediately!