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.
- 2/3 cup chopped scallions (white and light green parts)
- 1 cup thinly sliced yellow bell pepper
- 1 cup mung bean sprouts
- 1/3 cup sesame seeds
- 1 lb. extra-firm tofu, cut into 1/2-inch-thick slices (about 8 slices), drained well and patted dry
- 4 Tbs. roasted garlic oil or olive oil
- 1 1/2 Tbs. peeled minced fresh ginger
- 1/4 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.
- Calories: 334
- Carbohydrate Content: 10 g
- Fat Content: 24 g
- Fiber Content: 3 g
- Protein Content: 15 g
- Saturated Fat Content: 3 g
- Sodium Content: 18 mg