Seared Tofu with Gingered Vegetables

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon bottled garlic minced
• 1 tablespoon sesame oil dark divided
• 1 cup green onions divided sliced
• 1 tablespoon bottled ground ginger fresh (such as Spice World)
• 1 tablespoon soya sauce low-sodium
• 1 cup radish sprouts 
• 1 large bell pepper red thinly sliced
• 3.5 ounce boil-in-bag rice long-grain
• 2 tablespoons rice vinegar 
• 0.8 teaspoon salt divided
• 1 tablespoon sesame seed toasted
• 1 pound extrafirm tofu reduced-fat

Equipment

• frying pan
• paper towels

Directions

1. Place tofu on several layers of paper towels; let stand 10 minutes.
2. Cut tofu into 1-inch cubes.
3. Prepare rice according to package directions, omitting salt and fat.
4. Add 1/4 teaspoon salt to rice; fluff with a fork.
5. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
6. Add garlic, ginger, and bell pepper to pan; saut for 3 minutes. Stir in 3/4 cup onions, vinegar, and soy sauce; cook for 30 seconds.
7. Remove from pan. Wipe skillet with paper towels; recoat pan with cooking spray.
8. Place pan over medium-high heat.
9. Sprinkle tofu with remaining 1/2 teaspoon salt and black pepper.
10. 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.
11. Drizzle tofu mixture with remaining 1 teaspoon oil; top with sesame seeds.
12. Serve tofu mixture with rice; top with sprouts and remaining 1/4 cup onions.