Tuesday, January 27, 2009

Dinner Snapshot - Tofu and Bok Choy

This is one of our absolute favorite vegetarian meals. The main stir-fry only takes about 10 minutes. It's pictured below with my favorite kitchen accessory ever...Lily Bird.

1/2 pound firm tofu, drained
2 tablespoons sesame seeds
2 tablespoons sesame oil
1 head of bok choy (about 3/4 pound), leaves and stalks sliced crosswise 1 inch thick
9 ounces bean sprouts
1 teaspoon crushed or grated vegetable 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. Slice.
2. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.
3. In a large skillet, heat the sesame oil. Add the tofu and stir-fry over moderately high heat until lightly browned, about 3 minutes. Transfer the tofu to a plate.
4. In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes.
5. Add the bean sprouts and stir-fry until heated through.
6. Stir in the tofu and season with the bouillon cube, salt and pepper.
7. Transfer to a serving bowl and garnish with the sesame seeds.

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