Place tofu on several layers of paper towels; let stand 10 minutes. Cut tofu into 1-inch cubes.
Prepare rice according to package directions, omitting salt and sat. Add ¼ tsp salt to rice; fluff with a fork.
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.
Stir in ¾ cup onions, vinegar, and soy sauce; cook for 30 seconds. Remove from pan.
Wipe skillet with paper towels; recoat pan with cooking spray.
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.
Return bell pepper mixture to pan, and cook 1 minute or until thoroughly heated.
Drizzle tofu mixture with remaining 1 tsp. oil; top with sesame seeds.
Serve tofu with rice, top with sprouts and remaining ¼ cup onion.
Yield: 4 servings Serving Size: 1 cup Source:BWH Food Service