Seared Sesame Tofu With Asian Salad

Seared Sesame Tofu With Asian Salad
Seared Sesame Tofu With Asian Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 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 1/2"-thk slices, and patted dry - (abt 6 slices)

  • 4

    tablespoons roasted garlic oil

  • 1 1/2

    tablespoons minced peeled fresh ginger

  • 1/4

    cup rice vinegar

Directions

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. This recipe yields 2 servings; can be doubled.

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