1 package (14 oz) extra firm tofu
4 tbsp low sodium soy sauce, divided
1 tbsp sesame oil
1 head Bok Choy (1 ½ lb)
2 tsp cornstarch
1 tbsp peanut oil
½ red and ½ orange bell peppers, cut into short thin strips
2 cloves of garlic, minced
4 green onions, cut into ½ in pieces
2 tsp sesame seeds, toasted
Press tofu lightly between paper towels to drain excess water. Cut into ¾ in squares. Place in a shallow dish. Combine 2 tbsp soy sauce and the sesame oil in small bowl. Drizzle over tofu. Let stand while preparing the vegetables.
Cut stems from Bok Choy leaves. Slice stems into ½ in pieces. Cut leaves crosswise into ½ in slices.
In a small bowl, blend remaining 2 tbsp soy sauce into cornstarch until smooth.
Heat peanut oil in wok/large skillet over medium-high heat. Add Bok Choy stems, bell peppers and garlic. Stir-fry 5 min.
Add Bok Choy leaves and green onions. Stir-fry 2 min.
Stir cornstarch mixture and add to wok, along with marinated tofu. Stir-fry 30 sec or until sauce boils and thickens. Sprinkle with toasted sesame seeds*.
*To toast sesames seeds, spread seeds in small skillet. Shake skillet over medium-low heat for 3 min or until seeds begin to pop and turn golden.
Source: Adventist Review, 8 April 2016