1 package (14 oz) firm tofu, drained and pressed (OPTIONAL)
4 Tablespoons soy sauce
1 T dark sesame oil
1 Large head bok choy (chinese cabbage) – appx 1.5 lbs
2 teaspoons sesame seeds
2 t cornstarch
1 T peanut or vegetable oil
1 red bell pepper, julienne
1 yellow bell pepper, julienne
2 cloves garlic, minced
4 green onions, diced
1. Cut tofu into inch squares. Combine 2 T soy sauce and 1 T sesame oil in small bowl. Marinate while prepping vegetables. (If not using tofu, still prepare the marinade for the vegetables)
2. Process bok choy (cut leaves crosswise into 1/2 inch strips). Roast sesame seeds in a skillet (appx 3 mins). To roast the seeds, heat up the pan, no oil, get it nice and hot. Turn off the heat, add the seeds and shake the pan.
3. Blend remaining 2 T soy sauce into cornstarch until smooth
4 Heat peanut oil in wok or large skillet over medium-high heat. Add bok choy stems, bell peppers and garlic; stir-fry for apx 5 min. Add bok choy leaves and green onions; stir-fry 2 min
5 Add cornstarch mixture to wok (with tofu). Stir-fry 30 sec or until sauce boils and thickens. Sprinkle with roasted sesame seeds.