Soak tofu skin in water until soft, then drain and cut into strips.

Heat oil in a pan, fry tofu skin until lightly golden, then set aside.

Blanch bok choy in boiling water for 1 minute, then drain.

In the same pan, sauté ginger and garlic until fragrant.

Add bok choy and tofu skin, pour in water and oyster sauce.

Gently mix and cook for 1-2 minutes until flavors combine.