Seared Sesame Tofu With Asian Salad

READY IN: 20mins
Top Review by Dominick and 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!!!

Ingredients Nutrition


  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.

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