Guest guest Posted December 13, 2001 Report Share Posted December 13, 2001 see wot happens when i don't get online fer a day er 2 SEARED SESAME TOFU WITH ASIAN SALAD Recipe By :Bon Appétit August 2001 Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup chopped green onions 2/3 cup thinly sliced yellow bell pepper 2/3 cup mung bean sprouts 1/4 cup sesame seeds 10 ounces extra-firm tofu -- cut into 1/2-inch-th 4 tablespoons roasted garlic oil 1 1/2 tablespoons minced peeled fresh ginger 1/4 cup rice vinegar 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. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 18g Fat (55.1% calories from fat); 20g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 2 Fat; 1/2 Other Carbohydrates. NOTES : 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. Quote Link to comment Share on other sites More sharing options...
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