Ingredients:
1 1/3 cups green onions, chopped
1 1/3 cups yellow bell peppers, thinly-sliced
1 1/3 cups bean sprouts
1/2 cup sesame seeds
20 ounces extra firm tofu, cut into 12 inch thick slices, patted dry
8 tablespoons roasted garlic oil
3 tablespoons fresh ginger, minced peeled
1/4 cup rice vinegar
Directions:
Mix chopped green onions, sliced bell pepper and bean sprouts in a medium bowl.
Place vegetables on plates.
Place sesame seeds in a 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 for about 3 minutes per side.
Divide on plates.
Add remaining garlic oil to skillet.
Add minced ginger; Saute for 1 minute.
Add rice vinegar and bring to boil.
Remove from heat.
Drizzle tofu and vegetables with pan sauce.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.