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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.
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
- Cholesterol Content 0 mg
- Fat Content 24 g
- Fiber Content 3 g
- Protein Content 15 g
- Saturated Fat Content 3 g
- Sodium Content 18 mg
- Sugar Content 0 g