Chop the bok choy and separate stems from leaves.

Slice mushrooms to 1/4 inch thickness. Dice red pepper to 1/4 inch squares. Roughly chop the green onion and cilantro. Slice the tofu into cubes.

Add the oil to the wok and cook the bok choy stems and the diced red pepper until it softens. While waiting, combine the soy sauce, black bean sauce, hoisin sauce, garlic, ginger, green onion, and cilantro together. Mix well.

Add the bok choy leaves, mushroom, and to the wok. Once the leaves begin to wilt, add the tofu cubes and the sauce mixture. Stir until tofu cubes are well coated. Add 1/2 cup of water and stir well.

Mix the remaining 1/2 cup of water with corn starch. Make sure corn starch is fully dissolved before adding to wok. Stir. Add cover and turn heat down to simmer.

Simmer for 5 minutes and serve.