Seared Sesame Tofu with Asian Salad

• 2/3 cup chopped green onions
• 2/3 cup thinly sliced yellow bell pepper
• 2/3 cup mung bean sprouts
• 1/4 cup sesame seeds
• 10 ounces extra-firm tofu, cut into 1/2-inch-thick slices (about 6 slices), patted dry
• 4 tablespoons roasted garlic oil
• 1 1/2 tablespoons minced peeled fresh ginger
• 1/4 cup rice vinegar

1. Mix chopped green onions, sliced bell pepper, and bean sprouts in medium bowl.
2. Mound vegetables on 2 plates.
3. Place sesame seeds on small plate.
4. Dredge tofu slices in sesame seeds to coat on all sides.
5. Heat 2 tablespoons roasted garlic oil in heavy medium skillet over medium heat.
6. Add tofu and cook until rich golden brown, about 3 minutes per side.
7. Divide tofu between 2 plates, leaning tofu against vegetable mounds.
8. Add remaining 2 tablespoons garlic oil to same skillet.
9. Add minced ginger; saute 1 minute.
10. Add rice vinegar; bring to boil.
11. Remove from heat.
12. Drizzle tofu and vegetables with pan sauce.

green onions, yellow bell pepper, mung bean sprouts, sesame seeds, garlic oil, ginger, rice vinegar

Taken from www.epicurious.com/recipes/food/views/seared-sesame-tofu-with-asian-salad-105361 (may not work)