Place dried mushrooms in a bowl and pour boiling water over them. Let stand about 40 minutes while you prepare the other ingredients. Remove mushrooms from water with a slotted spoon and thinly slice, reserving water.

Meanwhile, in a medium bowl, combine one teaspoon sesame oil, chili oil, tamari, and lime juice. Add tofu and gently toss to coat. Marinate for at least ten minutes.

Heat a dry large wok or skillet not non stick over medium heat and add the sesame seeds. Cook about two to three minutes, stirring occasionally until they begin to turn light golden. Transfer sesame seeds to a small bowl to cool. Return pan to the stove.

Place all of the prepared ingredients right near the stove. Heat the wok or skillet over medium high heat. Swirl olive oil and remaining teaspoon sesame oil around until they are hot. Add ginger and garlic and cook 30 seconds. Add sliced mushrooms, bok choy leaves, tofu with marinade, and two tablespoons of mushroom soaking water to the skillet. Stir briefly and cook two minutes. Cover and let cook about three minutes, until bok choy stem ends are crisp tender. Remove lid and cook one more minute to reduce sauce, stirring occasionally. Season with pepper and transfer to a serving dish. Garnish with toasted sesame seeds.