Seared Sesame Tofu With Asian Salad

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 1⁄3; cups green onions , chopped
• 1 1⁄3; cups yellow bell peppers , thinly-sliced
• 1 1⁄3; cups bean sprouts
• ½ cup sesame seed
• 20 ounces extra firm tofu , cut into 12 inch thick slices, patted dry
• 8 tablespoons roasted garlic oil
• 3 tablespoons fresh ginger , minced peeled
• ¼ cup rice vinegar

Directions:

1. Mix chopped green onions, sliced bell pepper and bean sprouts in a medium bowl.
2. Place vegetables on plates.
3. Place sesame seeds in a small plate.
4. Dredge tofu slices in sesame seeds to coat on all sides.
5. Heat 2 tablespoons roasted garlic oil in heavy medium skillet over medium heat.
6. Add tofu and cook until rich golden brown for about 3 minutes per side.
7. Divide on plates.
8. Add remaining garlic oil to skillet.
9. Add minced ginger; Sauté for 1 minute.
10. Add rice vinegar and bring to boil.
11. Remove from heat.
12. Drizzle tofu and vegetables with pan sauce.

Reviews

[Dominick & Amanda]

I did not want to rate this recipe because I made so many changes. I omitted the bean sprouts and used half a yellow bell pepper and half a red one. I also added corn starch to the sesame seeds before coating the tofu. This dish came out fantastic! I sauteed the garlic, ginger, and bell peppers in the leftover oil (which I used half sesame and half extra-virgin olive oil for) then added the rice vinegar and I added soy sauce at this point as well. I served this over white rice with steamed broccoli on the side. It was delicious!!!

[adopt a greyhound]

I made half a recipe as a salad with appetizer Chinese Egg Rolls and Wasabi Grilled Tuna. Great meal.