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


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