1 (14 ounce) package firm lite tofu 8 large stalks bok choy 2 tablespoons soy sauce 1 teaspoon sugar 1/2 teaspoon garlic powder 1 teaspoon vegetable oil 3 shallots -- thinly sliced 1/4 teaspoon salt 2 tablespoons oyster sauce |Wrap tofu in kitchen towel; cover with plastic wrap. Place heavy weight on top; let stand 30 minutes to press out excess moisture. Cut tofu into 1 ? 1 ? 1/4-inch pieces. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices. Mix soy sauce, sugar and garlic powder. Heat oven to 425?. Line cookie sheet with aluminum foil. Place tofu on foil, brushing with soy sauce mixture. Bake 5 minutes. Spray tofu with cooking spray; bake about 2 minutes or until brown. Turn tofu over; bake 5 minutes longer. Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add oil; rotate wok to coat sides. Add bok choy and shallots; stir-fry 1 minute. Add salt, tofu and oyster sauce; cover and cook 1 minute.