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Seared Sesame Tofu with Asian Salad

Seared Sesame Tofu with Asian Salad


  • 2/3 cup chopped green onions
  • 2/3 cup thinly sliced yellow bell pepper
  • 2/3 cup mung bean sprouts
  • 10 ounces extra-firm tofu, cut into 1/2-inch-thick slices (about 6 slices), patted dry
  • 4 tablespoons roasted garlic oil
  • 1 1/2 tablespoons minced peeled fresh ginger

Recipe Preparation

  • 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.

Recipe by Melanie Barnard, Brooke DojnyReviews Section

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