Draining the tofu will help you come up with seared tofu. The vegetables will add in an extra touch and taste to the dish plus its nutritional value is higher too. You have the option of adding in more kinds of vegetables if you like or substitute those in the ingredients for other types.
Benefits of Gingered Vegetables
Ginger is a famous spice because it gives any dish an extra kick but it also has many health benefits to offer. Ginger has anti-spasmic properties and is said to help relieve feelings of bloated or those who are having an upset stomach. It is also widely by singers because it helps soothe cough and soothing the throat. Ginger also contains anti-viral, anti-fungal and anti-toxic properties as well as antihistamine properties which fights off allergies.
Ingredients for Gingered Vegetables
- 1 pound reduced-fat extra firm 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
- 1 large red bell pepper, thinly sliced
- 1 cup sliced green onions, divided
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- Cooking spray
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon sesame seeds, toasted
- 1 cup radish sprouts
Steps for making Gingered Vegetables
1. Place tofu on several layers of paper towels; let stand 10 minutes. Cut tofu into 1-inch cubes.
2. Prepare rice according to package directions, omitting salt and fat. Add 1/4 teaspoon salt to rice; fluff with a fork.
3. 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.
4. 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.
Time Table and Serving
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Serving: 4 people
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