Cut the pressed tofu into cubes, about ½-inch wide. Add to mixing bowl and toss in cornstarch.
Heat oil in a pan or skillet over high heat. Add tofu and fry until crispy, about 2-3 minutes on each side. Remove from pan and set aside in a bowl, and cover.
Cook the ramen noodles for about 1 minute less than package instructions. Drain.
Add the fried tofu, ramen noodles, bok choi, and green onions to the broth. Simmer for 2-3 minutes.
Serve hot, topped with bean sprouts and green onion garnish