Instructions: 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; saute 1 minute. Add rice vinegar; bring to boil. Remove from heat. Drizzle tofu and vegetables with pan sauce.

This recipe yields 2 servings;

can be doubled.

Comments: A purchased Asian noodle salad and crisp rice crackers are perfect with this meatless meal. Finish with slim wedges of cheesecake topped with fresh blueberries.

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