Instructions: In medium bowl, mix scallions, bell pepper and bean sprouts. Evenly divide vegetables between 2 plates.

Place sesame seeds on small plate. Dredge tofu slices in sesame seeds to coat on all sides. Heat 2 tablespoons oil in heavy skillet over medium heat. Add tofu and cook until golden brown, about 3 minutes per side. Evenly divide tofu between the 2 plates, leaning sesame tofu against vegetable mounds.

Add remaining 2 tablespoons oil to skillet. Add ginger and cook over medium heat, stirring often, 1 minute. Stir in rice vinegar, bring to a boil, then remove from heat. Drizzle tofu and vegetables with pan sauce. Serve hot.

This recipe yields 4 servings.

Comments:
This recipe produces tofu with a crisp, flavorful coating. For the best texture, be sure to use extra-firm tofu and drain it well. Regular sesame seeds work fine, but for a striking presentation, use black sesame seeds.

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