Ingredients Edit

Directions Edit

  1. In medium bowl, mix scallions, bell pepper and bean sprouts. Evenly divide vegetables between 2 plates.
  2. Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides.
  3. Heat 2 tbsp oil in heavy skillet over medium heat.
  4. Add tofu and cook until golden brown, about 3 minutes per side.
  5. Evenly divide tofu between the 2 plates, leaning sesame tofu against vegetable mounds.
  6. Add remaining 2 tbsp oil to skillet.
  7. Add ginger and cook over medium heat, stirring often, 1 minute.
  8. Stir in rice vinegar, bring to a boil, then remove from heat.
  9. Drizzle tofu and vegetables with pan sauce.
  10. Serve hot.
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