- 3/4 pound firm tofu, drained
- 2 tablespoons sesame seeds
- 1 tablespoon Asian sesame oil
- 1 tablespoon vegetable oil
- 1 head of bok choy (about 3/4 pound), leaves and stalks sliced crosswise 1 inch thick
- 4 cups bean sprouts (9 ounces)
- 1 teaspoon crushed or grated chicken bouillon cube
- Salt and freshly ground pepper
- 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.
- 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.
- 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.
This dish's delicate flavors pair nicely with a nuanced sake, such as Chikurin's floral, peachy Karoyaka Junmai Ginjo.