1. Combine 1/4 cup soy sauce and sugar. Pat tofu dry, but in half and soak in soy mixture for 1 hour. Remove from soy mixture (discard any remaining liquid). Pat dry, cut tofu into cubes, and toss tofu gently in cornstarch to coat. 

2. Combine remaining 1/4 cup tamari sauce, honey, garlic, ginger, sesame oil, water and red pepper. Stir well and set aside. 

3. Heat canola oil in large skillet or wok until hot. Add tofu and saute until browned on all sides, about 5 minutes. Remove from pan. Add bok choy and green onion to pan. Stir fry 3 minutes or until browned. Add reserved soy sauce mixture  and tofu and cook until thickened and heated through, about 3-4 minutes.  Season to taste. Serve with rice.