Wrap the tofu in paper towels and drain in a strainer location over a bowl for half-hour. In a skillet, toast the sesame seeds over moderate warmth till aromatic, 1 minute. Let icy, then grind to a rough powder.
In a shining skillet, warmth the sesame oil. Add the drained tofu, breaking it up into chunks with a spoon, and hump-fry over moderately excessive warmth till evenly browned, about 3 minutes. Transfer the tofu to a plate.
In the identical skillet, warmth the vegetable oil. Add the bok choy and hump-fry over moderately excessive warmth till delicate, 5 minutes. Add the bean sprouts and hump-fry till heated by. Go in the tofu and season with the bouillon cube, salt and pepper. Transfer to a bowl and garnish with the sesame seeds.
This dish’s delicate flavors pair nicely with a nuanced sake, reminiscent of Chikurin’s floral, peachy Karoyaka Junmai Ginjo.