Seared Sesame Tofu with Asian Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings; can be doubled
- 1/4 cup rice vinegar
- 1/4 cup sesame seeds
- 2/3 cup chopped green onions
- Carbohydrate 14 g(5%)
- Fat 43 g(66%)
- Fiber 5 g(21%)
- Protein 17 g(34%)
- Saturated Fat 5 g(23%)
- Sodium 28 mg(1%)
- Calories 488
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.
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.
