Heat sesame oil in a pan, and cook tofu until both sides are browned and crispy. Approximately 10 minutes - 5 minutes per side or until crispy - and set aside.
In a large soup pot, add mushrooms, green onion, rice vinegar, soy, garlic, chili paste, veg stock, bok choy, and water to a pot and bring to a boil.
Reduce to simmer and add tofu and bean sprouts.
Cook for additional 2-3 minutes.
If you like your soup more liquid-y, add extra water.
Serve & enjoy!