Mongolian Tofu Recipe

Press tofu lightly between paper towels; cut into 3/4 inch squares Place in shallow dish Combine 2 tablespoon soy sauce & 1 tablespoon sesame oil; drizzle over tofu. Let stand while preparing vegetables Cut stems from bok choy leaves; slice stems into 1/2 inch pieces, then cut leaves crosswise into 1/2 inch slices; set aside Blend remaining 2 tablespoons soy sauce into cornstach in small bowl until smooth, set aside Heat wok or large skillet over medium high heat. Add peanut oil; heat until hot. Add bok choy stems, bell pepper and garlic; stir fry 5 minutes. Add green onions and bok choy leaves; stir fry 2 more minutes Add seasoned tofu and stir in soy sauce mixture. Stir fry 30 seconds or until sauce boils and thicken Sprinkle with sesame seed