Couple of years ago I saw a recipe similar to the one below.  When I searched online, I could not find that recipe.  The following recipe is a modified version of the one I saw online.

Bok Choy also called Chinese cabbage, often used in the Chinese cuisine.

Ingredients

• 1 bunch Bok Choy (yields about 1lb and 4oz after removing the bottom thick stem)
• 8 oz extra firm tofu
• 8 oz bean sprouts
• 1 tablespoon canola oil
• Cooking spray
• 2 teaspoons tahini (sesame seed paste)
• 1 tablespoon sesame seeds
• Salt to taste

Method

• Drain tofu and wrap in a paper towel and leave for about 10 minutes – to remove all the water.
• Remove the bottom thick portion of the Bok Choy stems and separate the stem from the top leaves

• Cut the stems diagonally into 1 inch pieces.  Then slit them into 3 or 4 pieces lengthwise.

• Roughly chop the leaves into about 2 inch pieces.
• Cube the tofu into about ½ inch pieces
• Spray a cookie sheet with oil and spread the tofu and bake for about 15 minutes at 400F.
• Add oil to a skillet and add Bok Choy stems and stir fry for about 5 – 6 minutes.
• Now add the leaves and bean sprouts and stir fry for another couple of minutes – until the leaves are cooked and bean sprouts are cooked but crunchy
• Add baked tofu, salt and tahini paste and mix well
• Toast sesame seed on low flame and grind into a powder
• Add sesame seed powder to the skillet and mix well.

Note: I used black sesame seed for this recipe.  But white sesame seed is better since it gives out a nice aroma and flavor.  Since I did not have white sesame seed, I tried with the black ones.  But when I made this recipe with white sesame seed, it was quite flavorful.