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.
- 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
- 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.