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Ingredients
- 2/3 c. minced green onions
- 2/3 c. thinly-sliced yellow bell pepper
- 2/3 c. mung bean sprouts
- 1/4 c. sesame seeds
- 10 ounce extra-hard tofu cut 1/2"-thk slices,
- Â Â and patted dry - (abt 6 slices)
- 4 Tbsp. roasted garlic oil
- 1Â 1/2 Tbsp. chopped peeled fresh ginger
- 1/4 c. rice vinegar
Directions
- Mix minced 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 Tbsp. roasted garlic oil in heavy medium skillet over medium heat. Add in tofu and cook till rich golden, about 3 min per side. Divide tofu between 2 plates, leaning tofu against vegetable mounds.
- Add in remaining 2 Tbsp. garlic oil to same skillet. Add in chopped ginger; saute/fry 1 minute. Add in rice vinegar; bring to boil. Remove from heat. Drizzle tofu and vegetables with pan sauce.
- This recipe yields 2 servings;
- can be doubled.
- Comments: A purchased Asian noodle salad and crisp rice crackers are perfect with this meatless meal. Finish with slim wedges of cheesecake topped with fresh blueberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 2 servings | |
| Calories 149 | |
| Calories from Fat 97 | 65% |
| Total Fat 11.63g | 15% |
| Saturated Fat 1.73g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 249mg | 7% |
| Total Carbs 7.63g | 2% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.46g | 2% |
| Protein 5.55g | 9% |
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