Korean Sesame-Crusted Tofu

• 1 16-oz. pkg. extra-firm tofu, drained
• 2 Tbs. sesame seeds
• 4 tsp. toasted sesame oil, divided
• 1 lb. bok choy, coarsely chopped (4 cups)
• 1 medium red bell pepper, sliced (1 cup)
• 1 15-oz. can baby corn, rinsed and drained
• 8 green onions, thinly sliced ( 1/2 cup)
• 6 cloves garlic, minced (2 Tbs.)
• 2 birds eye chiles or other small chile peppers, seeded and minced
• 2 Tbs. low-sodium soy sauce

1. Place tofu between two cutting boards, tip boards over sink edge; drain 10 minutes.
2. Cut tofu into bite-size cubes.
3. Coat tofu with sesame seeds in small bowl.
4. Heat 2 tsp.
5. oil in wok or large nonstick skillet over medium heat.
6. Add tofu, and saute 10 minutes, or until golden brown.
7. Remove tofu to plate.
8. Heat remaining 2 tsp.
9. oil in wok over high heat.
10. Add bok choy and bell pepper; stir-fry 4 minutes.
11. Stir in corn, green onions, garlic, and chiles; stir-fry 2 minutes more.
12. Stir in soy sauce, then fold in tofu.

extrafirm tofu, sesame seeds, sesame oil, bok choy, red bell pepper, baby corn, green onions, garlic, birds eye chiles, soy sauce

Taken from www.vegetariantimes.com/recipe/korean-sesame-crusted-tofu/ (may not work)