skip to Cookie NoticeSkip to contents

Your health and safety remain our top priority: Learn about our Safe Care Commitment | Use our Prescreen app before arrival for faster entry | Read the COVID-19 Vaccine FAQs

Header Skipped.

Seared Tofu with Gingered Vegetables


  • 1 lb. tofu, extra firm, lite
  • 3.5 oz. brown rice
  • ¾ tsp. salt
  • 1 Tbsp. sesame oil
  • 1 Tbsp. minced garlic
  • 1 Tbsp. ground ginger
  • 1 large fresh red bell pepper
  • 1 cup chopped green onion
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. low sodium soy sauce
  • ¼ tsp. black pepper
  • 1 Tbsp. sesame seeds
  • 1 cup fresh radish sprouts
  • Cooking spray


  1. Place tofu on several layers of paper towels; let stand 10 minutes. Cut tofu into 1-inch cubes.
  2. Prepare rice according to package directions, omitting salt and sat. Add ¼ tsp salt to rice; fluff with a fork.
  3. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and bell pepper to pan; sauté for 3 minutes.
  4. Stir in ¾ cup onions, vinegar, and soy sauce; cook for 30 seconds. Remove from pan.
  5. Wipe skillet with paper towels; recoat pan with cooking spray.
  6. Place pan over medium heat. Sprinkle tofu with remaining ½ teaspoon salt and black pepper. Add tofu to pan; cook 8 minutes or until golden, turning to brown on all sides.
  7. Return bell pepper mixture to pan, and cook 1 minute or until thoroughly heated.
  8. Drizzle tofu mixture with remaining 1 tsp. oil; top with sesame seeds.
  9. Serve tofu with rice, top with sprouts and remaining ¼ cup onion.

Yield: 4 servings
Serving Size: 1 cup
Source: BWH Food Service

Seared Tofu with Gingered Vegetables Nutrition label


For over a century, a leader in patient care, medical education and research, with expertise in virtually every specialty of medicine and surgery.

About BWH