Seared Tofu with Gingered Vegetables

Dare I say this looks pretty appetising? It was indeed a very appetising dish. Maybe it's the rice wine vinegar. It goes well with the sweet peppers. I think the only complaint was the lack of sauce.

I will add more liquid when I make this dish again next week.

Seared Tofu with Gingered Vegetables
(adapted from Cookinglight Aug 06)

1 pound reduced-fat extrafirm tofu
3/4 teaspoon salt, divided
1 tablespoon dark sesame oil, divided
3 cloves of garlic, minced
1 tablespoon ginger, finely minced
1 large red bell pepper, thinly sliced
1 cup sliced green onions, divided (omitted)
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
Cooking spray
1/4 teaspoon freshly ground black pepper
1 tablespoon sesame seeds, toasted

Place tofu on several layers of paper towels; let stand 10 minutes. Cut tofu into 1-inch cubes.

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 green 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 remaining 1/4 cup onions.