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Sesame-Crusted Tofu
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| 1 pkg. | extra-firm tofu, drained |
| 2 Tbs. | sesame seeds |
| 4 tsp. | sesame oil |
| 1 lb. | bok choy, coarsely chopped |
| 1 | red bell pepper, sliced |
| 1 can | baby corn, rinsed and drained |
| 8 | green onions, thinly sliced |
| 6 cloves | garlic, minced |
| 2 | chile peppers, seeded and minced |
| 2 Tbs | soy sauce |
Place tofu between two cutting boards, tip boards over sink edge; drain 10 minutes. Cut tofu into bite-size cubes. Coat tofu with sesame seeds in small bowl. Heat 2 tsp. oil in wok or large nonstick skillet over medium heat. Add tofu, and sauté 10 minutes, or until golden brown. Remove tofu to plate. Heat remaining 2 tsp. oil in wok over high heat. Add bok choy and bell pepper; stir-fry 4 minutes. Stir in corn, green onions, garlic, and chiles; stir-fry 2 minutes more. Stir in soy sauce, then fold in tofu.
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