INGREDIENTS:
3/4 lb Firm Tofu, drained
2 tbs Sesame Seeds
1 tbs Asian Sesame Oil
1 tbs Vegetable Oil
1 Bok Choy Head, leaves and stalks sliced 1 in thick
4 cups Bean Sprouts (9 oz)
1 tsp Chicken Bouillon Cube, crushed or grated
tt Salt and Pepper, freshly ground
INSTRUCTIONS:
Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.
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 minutes. Transfer the tofu to a plate.
In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes. Add the bean sprouts and stir-fry until heated through. Stir in the tofu and season with the bouillon cube, salt and pepper. Transfer to a bowl and garnish with sesame seeds.
Hellum's Kitchen 