Sesame Doufu With Bokchoy

• 1 bunch BokChoy (aka YuCai)
• 3 cloves garlic, sliced thin
• 2 tablespoons sesame seed oil
• 1 large chicken bouillon cube, crumbled
• 1/4 cup Lite Soy Sauce
• 1/4 cup Oyster Sauce
• 1/2-3/4 pounds firm dofu, sliced as shown
• PAM spray oil
• 1 tablespoon toasted sesame seeds

1. Wash the bokchoy and cut into chunks, using all the white and the green, then drain. Heat your wok then pour in the 1 TBSP sesame seed oil and spray with PAM, then use a spatula to mix the two oils.
2. Mix the oyster sauce and soy sauce well in a separate bowl and set aside. Crumble the bouillon into about 1/4 cup warm water and microwave for 2 minutes, then remove from the microwave and stir well.
3. Lay the dofu pieces in the pan and as the first side is frying, pour a little of the sauce over the top of the pieces--fry until bottom is golden, then flip the pieces in the pan and pour on a little more of the sauce--this should take about 5 minutes altogether. Remove the dofu slices and put on a warm plate in the oven (heated to about 200 degrees).
4. Spray the pan with PAM, then pour in the other TBSP of sesame seed oil, mix with spatula then toss in the sliced garlic and stir-fry on medium heat until golden. Throw in the bokchoy, stir well, and add bouillon and put the lid on the pan, steaming until the greens are lightly cooked but still firm and crisp, maybe 4-6 minutes.
5. Give the greens one more stir to coat in the sauce. Remove the bokchoy and place on a plate, then top with the fried dofu and sprinkle with toasted sesame seeds.

garlic, sesame seed oil, chicken bouillon cube, soy sauce, oyster sauce, firm dofu, oil, sesame seeds

Taken from food52.com/recipes/21540-sesame-doufu-with-bokchoy (may not work)