17 September 2012
Slice the tofu into squares and season both sides with salt and pepper
Heat the olive oil over medium heat in a cast-iron skillet
Add tofu and cook, undisturbed, for 4-5 minutes, until crispy and browned
Flip the tofu and cook the other side until crisp, remove from stove and drain on a paper towel
In the same skillet, add the bok choy and mushrooms over medium high heat, stir fry until cooked through
Meanwhile, combine the soy sauce, rice wine vinegar, honey, water, sesame oil, red pepper flakes, sesame seeds, and green onions in a small pan and cook over medium heat for about 3 minutes, until heated
Divide the tofu between three plates. Top with mushroom and bok choy, and spoon some soy sesame sauce over the top to serve.