Crisp Black Sesame Tofu
This recipe produces tofu with a crisp, flavorful coating. For the best texture, be sure to use extra-firm tofu and drain it well. Regular sesame seeds work fine, but for a striking presentation, use black sesame seeds.
⅔ cup chopped scallions (white and light green parts)
1 cup thinly sliced yellow bell pepper
1 cup mung bean sprouts
⅓ cup sesame seeds
1 lb. extra-firm tofu, cut into ½-inch-thick slices (about 8 slices), drained well and patted dry
4 Tbs. roasted garlic oil or olive oil
1 ½ Tbs. peeled minced fresh ginger
¼ cup rice vinegar
- In medium bowl, mix scallions, bell pepper and bean sprouts. Evenly divide vegetables between 2 plates.
- Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 Tbs. oil in heavy skillet over medium heat. Add tofu and cook until golden brown, about 3 minutes per side. Evenly divide tofu between the 2 plates, leaning sesame tofu against vegetable mounds.
- Add remaining 2 Tbs. oil to skillet. Add ginger and cook over medium heat, stirring often, 1 minute. Stir in rice vinegar, bring to a boil, then remove from heat. Drizzle tofu and vegetables with pan sauce. Serve hot.