© Frances Janisch
Active Time
20 MIN
Total Time
50 MIN
Yield
Serves : 4

This dish, adapted from Harumi Kurihara's Harumi's Japanese Cooking, is topped with a sprinkling of umami-packed bouillon.    More Stir-Fry Recipes  

How to Make It

Step 1    

Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes. In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute. Let cool, then grind to a coarse powder.

Step 2    

In a large skillet, heat the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes. Transfer the tofu to a plate.

Step 3    

In the same skillet, heat the vegetable oil. Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes. Add the bean sprouts and stir-fry until heated through. Stir in the tofu and season with the bouillon cube, salt and pepper. Transfer to a bowl and garnish with the sesame seeds.

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