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.
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
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds, toasted
1 cup radish sprouts
How to Make It
Place tofu on several layers of paper towels; let stand 10 minutes. Cut tofu into 1-inch cubes.
Prepare rice according to package directions, omitting salt and fat. Add 1/4 teaspoon salt to rice; fluff with a fork.
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.
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.
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I didn't have sprouts to add, so I just topped with cilantro. My two year old asked for thirds, that NEVER happens. Full review with revisions at http://www.dishoverdinner.com/2013/08/seared-tofu-with-gingered-vegetables.html
My first time cooking tofu, turned out to be a good recipe choice. I added more veggies (bok choy, broccoli) and tripled the sauce. Also omitted the sprouts. I thought it had great flavor, though I didn't measure out the ginger, just grated a bunch into the pan. Served over brown rice cooked in chicken broth. Will definitely make again and experiment with other veggies as well.
Made this for my hubby who is not a tofu lover and it got good reviews. I thought it was really good as well, I will not go to the trouble of buying the sprouts next time, they spoil too quickly. I also put in a splash of dark sesame oil, just because its delicious and I think that lends a great flavor. We didn't serve over rice, but I plan to in the future. Really good!!
First time making tofu and it turned out great. I decided after reading another review that I should add a little more taste to the veggies. I sprinkled red pepper flakes and added the juice of a mandarin orange. Yum. I did not do the sprouts, and I served over brown rice. Nice taste and texture. My boyfriend kept giving me approving nods so I will make this again!
This was by far one of my favorite recipes. Absolutely delicious! I made with jasmine rice instead of regular white, but that was the my only modification. My husband even requested that we have it again this week.
I don't make tofu very often but this was delicious. I used firm and drained it paper towels for about an hour. I would double the sauce/vegetables next time. I also used green pepper instead of red, used powdered ginger since I didn't have fresh and topped it with dry roasted peanuts... yum.
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