Stir-Fried Tofu with Bok Choy

• 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 inch thick
• 4 cups bean sprouts (9 ounces)
• 1 teaspoon crushed or grated chicken bouillon cube
• Salt and freshly ground pepper

1. Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes.
2. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute.
3. Let cool, then grind to a coarse powder.
4. In a large skillet, heat the sesame oil.
5. 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.
6. Transfer the tofu to a plate.
7. In the same skillet, heat the vegetable oil.
8. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes.
9. Add the bean sprouts and stir-fry until heated through.
10. Stir in the tofu and season with the bouillon cube, salt and pepper.
11. Transfer to a bowl and garnish with the sesame seeds.

firm tofu, sesame seeds, asian sesame oil, vegetable oil, head of bok choy, bean sprouts, salt

Taken from www.foodandwine.com/recipes/stir-fried-tofu-with-bok-choy (may not work)