30 minutes or less

What You’ll Need:

For the tofu:

1 block firm tofu

1/2 c sesame seeds

1/2 tsp sea salt

1/4 tsp black pepper

2-3 Tbsp peanut oil

For the drizzle:

1/4 c apricot jam

1/4 c Tamari

Dose of greens:

2 broccoli crowns, chopped

1 head bok choy OR 2-3 heads baby bok choy, sliced thin

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

In a small saucepan, heat jam and Tamari. Bring a low boil, stirring constantly to thicken. Turn off heat & cover.

Combine sesame seeds, salt & pepper on a plate. Roll pressed tofu into seeds to evenly coat.

Heat peanut oil in a large frying pan on medium-high heat. Cook coated tofu, about 4-5 minutes on each side, or until golden brown. (Heads up — the hot seeds like to dance and jump out of the pan! Use caution :)

Transfer cooked tofu to another plate lined with a paper towel or tea towel.

One tofu has cooked, add prepared veggies to the same pan. Saute until bright green.

Serve tofu over cooked veggies. Drizzle with sauce and top with any remaining sesame seeds. Share with a friend!

Serves 2