Whisk together 4 tablespoons of soy sauce, honey, ginger, garlic, 2 teaspoons sesame oil, and 2 teaspoons of water. Set aside
If your tofu is in liquid, drain and then cut into bite-sized cubes. Place the tofu in a colander and pour the boiling water over the top. Pat tofu dry with paper towels and then transfer it into a plastic bag. Pour 2 teaspoons of soy sauce, rice vinegar, and 2 teaspoons of sesame oil into the bag. Seal the bag and shake to coat the tofu well. Add one tablespoon of the cornstarch and then shake again. Repeat with remaining cornstarch, one tablespoon at a time.
Heat the canola oil in a large skillet or wok set over medium heat. Add the tofu, working in batches, and cook for one minute per side until golden brown. This should take about 6 minutes per batch. Transfer onto a plate with paper towel to drain.
When all of the tofu has been cooked, add the bok choy to the pan and cook for 2 to 3 minutes or until it is brown and wilted. Add the tofu back to the pan and pour the sauce over the entire mixture. Stir well to combine and then cook for a couple more minutes to thicken the sauce. Serve immediately.