Monday, March 3, 2008

Sesame Tofu over Rice

Makes 4 servings

1 ½ cups brown rice
1 1b. firm tofu, cut into 8 slices
1/3 cup sesame seeds
¼ cup plus 2 TB olive oil
2/3 cup chopped green onion
1 yellow bell pepper, cut in slivers
1 cup bean sprouts
¼ cup rice vinegar
1 tsp grated ginger
1 tsp minced garlic

1. Cook rice in 3 cups water; set aside
2. Meanwhile, preheat oven to 400.  Place sesame seeds on a small plate; brush sides of tofu using 2 TB olive oil; dredge in sesame seeds to coat on both sides;place on baking sheet & cook 10 minutes per side.
3. Using the same skillet (coat again with cooking spray), fry green onion, yellow pepper, & bean sprouts until crisp-tender
4. Meanwhile, mix together rice vinegar, remaining olive oil, & ginger in small saucepan; heat until boiling; reduce heat, add garlic, & cook 2 minutes
5. Divide rice onto 4 plates; divide yellow pepper mixture on top of rice, & tofu on top; drizzle with oil mixture; serve hot

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