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3/4 pound firm tofu, drained
2 tablespoons sesame seeds
1 tablespoon Asian sesame oil
1 tablespoon vegetable oil
1 head of bok choy, about 3/4 pound, leaves and stalks sliced crosswise 1" thick
4 cups bean sprouts
1 teaspoon "chicken" bouillon cube, crushed or grated
Salt
Freshly ground pepper

Wrap the tofu in paper towels and drain in a strainer in the sink for 30 minutes.

Toast the sesame seeds in a skillet over moderate heat until fragrant, about 1 minute. Cool, then grind to a coarse powder. (We preferred them whole.)

In a large skillet, heat the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 to 4 minutes. Transfer to a bowl.

In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, about 5 minutes. Add the bean sprouts and stir-fry until heated through. Stir in the tofu and season with the bouillon, salt and pepper. Transfer to the bowl and garnish with the sesame seeds.

Poster's Notes:
The bok choy at my store were closer to 2 pounds.

I just used powdered bouillon instead of a solid cube.

Reading through this month's Food & Wine, this recipe popped out at me, since I had almost all the ingredients on hand. That, and the list of ingredients was not too daunting. All we needed was the bok choy, which I picked up on the way home. The one complaint my daughter had was that the sesame seeds should not have been crushed. Gave them the texture of sand, she said.

We served this over noodles, forgot the bean sprouts, and added about 1/8 teaspoon of red pepper flakes while stir-frying the bok choy.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A