Separate the bottom half of Napa cabbage (which is more firm) from the tender leaves. Cut them into smaller chunks and keep them separate. Separate the bok choy into the individual stalk and set aside
Pan-fry the tofu:
Place an absorbent paper towel on a chopping board. Place tofu on top and line with another absorbent paper towel. Press the tofu with a heavy object for 15-20 minutes to squeeze out more liquid. You'll be surprised by how much liquid is in an extra firm tofu
Cut the tofu into the size you like. Pan fry with about 1 Tbsp of cooking oil until golden brown on all sides. Set aside
Start cooking:
Preheat wok or large skillet on high heat. Add 1 Tbsp cooking oil. Swirl to coat the bottom and sides of the wok or skillet. Add garlic and ginger and stir fry until aromatic, about 1 minute
Add the bamboo shoots, daylily buds, shiitake mushrooms, dried beancurd slices and stir fry for about 3 minutes
Add the bottom part of Napa cabbage, bok choy, and pour in 1/2 cup of the vegetable stock or water. Cover with a lid and let it cook for another 3 minutes
Uncover the lid and add the tender Napa cabbage leave, tofu slices, bean thread noodles, and seasonings. Stir to mix everything. Have a taste and add more soy sauce and a bit more sugar if needed. It should taste savory with just a hint of sweetness
Don't worry about the extra liquid as the bean thread noodles will continue to absorb all the liquid. Serve immediately with rice