Crisp Black Sesame Tofu

• 23 cup chopped scallions (white and light green parts)
• 1 cup thinly sliced yellow bell pepper
• 1 cup mung bean sprouts
• 13 cup sesame seeds
• 1 lb. extra-firm tofu, cut into 1/2-inch-thick slices (about 8 slices), drained well and patted dry
• 4 Tbs. roasted garlic oil or olive oil
• 1 1/2 Tbs. peeled minced fresh ginger
• 1/4 cup rice vinegar

1. In medium bowl, mix scallions, bell pepper and bean sprouts.
2. Evenly divide vegetables between 2 plates.
3. Place sesame seeds on small plate.
4. Dredge tofu slices in sesame seeds to coat on all sides.
5. Heat 2 Tbs.
6. oil in heavy skillet over medium heat.
7. Add tofu and cook until golden brown, about 3 minutes per side.
8. Evenly divide tofu between the 2 plates, leaning sesame tofu against vegetable mounds.
9. Add remaining 2 Tbs.
10. oil to skillet.
11. Add ginger and cook over medium heat, stirring often, 1 minute.
12. Stir in rice vinegar, bring to a boil, then remove from heat.
13. Drizzle tofu and vegetables with pan sauce.
14. Serve hot.

scallions, yellow bell pepper, bean sprouts, sesame seeds, extrafirm tofu, garlic oil, fresh ginger, rice vinegar

Taken from www.vegetariantimes.com/recipe/crisp-black-sesame-tofu/ (may not work)