Seared Tofu with Gingered Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Drain the tofu while you cook the rice and prep the vegetables. This step ensures the tofu will brown nicely when it cooks. Radish sprouts add a fresh, peppery crunch. You can substitute broccoli sprouts or omit them altogether. Ingredients:
1 pound reduced-fat extrafirm tofu |
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
3/4 teaspoon salt, divided |
1 tablespoon dark sesame oil, divided |
1 tablespoon bottled minced garlic |
1 tablespoon bottled ground fresh ginger (such as spice world) |
1 large red bell pepper, thinly sliced |
1 cup sliced green onions, divided |
2 tablespoons rice vinegar |
1 tablespoon low-sodium soy sauce |
cooking spray |
1/4 teaspoon freshly ground black pepper |
1 tablespoon sesame seeds, toasted |
1 cup radish sprouts |
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 fat. Add 1/4 teaspoon salt to rice; fluff with a fork.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and bell pepper to pan; sauté for 3 minutes. Stir in 3/4 cup onions, vinegar, and soy sauce; cook for 30 seconds. Remove from pan. Wipe skillet with paper towels; recoat pan with cooking spray.
4. Place pan over medium-high heat. Sprinkle tofu with remaining 1/2 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 teaspoon oil; top with sesame seeds. Serve tofu mixture with rice; top with sprouts and remaining 1/4 cup onions.
|
|