Seared Tofu with Asian Salad

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* Exported from MasterCook *

 

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

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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.

 

 

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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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0