Seared Tofu with Gingered Vegetables

Ingredients

• 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

Directions

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