I meant to make this last night but we went to a diner instead because I was tired and did not feel like cooking. Today I whipped this up and we had it with some sesame rice and mandarin oranges. Yum yum. The Thai bird chiles were AWESOME in this. I like trying out new chile peppers. We would make this again.
Korean Sesame-Crusted Tofu
Vegetarian Times, July 2009
Serve this dish with steamed rice and kimchee, spicy pickled cabbage found in the refrigerator section of Asian grocery stores and well-stocked supermarkets.
1 16-oz. pkg. extra-firm tofu, drained
2 Tbs. sesame seeds
4 tsp. toasted sesame oil, divided
1 lb. bok choy, coarsely chopped (4 cups)
1 medium red bell pepper, sliced (1 cup)
1 15-oz. can baby corn, rinsed and drained
8 green onions, thinly sliced (1/2 cup)
6 cloves garlic, minced (2 Tbs.)
2 bird’s eye chiles or other small chile peppers, seeded and minced
2 Tbs. low-sodium soy sauce
1. Place tofu between two cutting boards, tip boards over sink edge; drain 10 minutes. Cut tofu into bite-size cubes.
2. 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.
3. 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.
Yield: 4 servings