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Ingredientes
- 2/3 c. minced scallions, white and light green
- 1 c. thinly-sliced yellow bell pepper
- 1 c. mung bean sprouts
- 1/3 c. sesame seeds
- 1 lb extra-hard tofu cut 1/2"-thk slices, liquid removed well, patted dry - (abt 8 slices)
- 4 Tbsp. roasted garlic oil or possibly extra virgin olive oil
- 1 1/2 Tbsp. chopped peeled fresh ginger
- 1/4 c. rice vinegar
Direcciones
- In medium bowl, mix scallions, bell pepper and bean sprouts. Proportionately divide vegetables between 2 plates.
- Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 Tbsp. oil in heavy skillet over medium heat. Add in tofu and cook till golden, about 3 min per side. Proportionately divide tofu between the 2 plates, leaning sesame tofu against vegetable mounds.
- Add in remaining 2 Tbsp. oil to skillet. Add in ginger and cook over medium heat, stirring often, 1 minute. Stir in rice vinegar, bring to a boil, then remove from heat. Drizzle tofu and vegetables with pan sauce. Serve warm.
- This recipe yields 4 servings.
- Comments:This recipe produces tofu with a crisp, flavorful coating. For the best texture, be sure to use extra-hard tofu and drain it well. Regular sesame seeds work fine, but for a striking presentation, use black sesame seeds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 184 | 85% |
| Total Fat 21.24g | 27% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 149mg | 4% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.6g | 1% |
| Protein 3.68g | 6% |
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