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Stir-Fried Bok Choy with Tofu and Black Beans
Nb persons: 4
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| 1 16-oz. pkg. | firm tofu, drained |
| 2 Tbs. | hulled sesame seeds |
| 4 tsp. | toasted sesame oil, divided |
| 1 ½ lb. | large bok choy, chopped, (9 cups) |
| 2 Tbs. | minced fresh ginger |
| 3 cloves | garlic, minced, (1 Tbs.) |
| ½ cup | cooked black beans |
| 2 Tbs. | low-sodium tamari |
| 2 tsp. | dark brown sugar |
| 1 tsp. | chile-garlic sauce |
1. Place tofu between 2 cutting boards; tip boards over sink edge to let excess liquid drain off 30 minutes. Cut tofu into bite-size cubes, and roll cubes in sesame seeds in bowl.
2. Heat 2 tsp. sesame oil in nonstick skillet over medium-high heat. Add tofu, and cook 10 minutes, or until golden brown, turning occasionally. Set aside.
3. Heat remaining 2 tsp. oil in wok or large skillet over high heat. Add bok choy; stir-fry 4 minutes. Add ginger, garlic, and black beans; stir-fry 2 minutes more. Stir in tamari, brown sugar, and chile-garlic sauce. Fold in tofu.
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