Chingal0

Seared Sesame Tofu with Asian Salad


2/3 cup chopped green onions
2/3 cup thinly sliced yellow bell pepper
2/3 cup mung bean sprouts
1/4 cup sesame seeds
10 ounces extra-firm tofu, cut into 1/2-inch-thick slices (about 6 slices), patted dry
4 tablespoons roasted garlic oil
1 1/2 tablespoons minced peeled fresh ginger
1/4 cup rice vinegar

Mix chopped green onions, sliced bell pepper, and bean sprouts in medium bowl. Mound vegetables on 2 plates. Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 tablespoons roasted garlic oil in heavy medium skillet over medium heat. Add tofu and cook until rich golden brown, about 3 minutes per side. Divide tofu between 2 plates, leaning tofu against vegetable mounds. Add remaining 2 tablespoons garlic oil to same skillet. Add minced ginger; sauté 1 minute. Add rice vinegar; bring to boil. Remove from heat. Drizzle tofu and vegetables with pan sauce.

Makes 2 servings; can be doubled.

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