Ingredients

• 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

Instructions

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