sesame-crusted tofu

2 Tbsp low soidum teriyaki sauce(I use Nestle Chef Mate)
1 Tbsp toasted sesame oil
2 garlic cloves, minced
1 Tbsp minced ginger
1 Tbsp rice wine vinegar
1 tsp hot pepper flakes
14 oz firm tofu, drained and patted dry
2 Tbsp toasted sesame seeds
2 Tbsp EVOO
1 head of Napa cabbage, cored and cut crosswise int o 1 inch wide strips
2 carrots, cut into 1/2 inch slices

In bowl, combine teriyaki sauce, oil, half of garlic, ginger, vinegar and pepper flakes. Cut tofu into 1/2 inch thick slices, then cut diagonally in half. add tofu to teriyaki mix; marinate about 10 minutes. Spread sesame seeds on a plate, dredge tofu in seeds to coat. In large skillet, heat 1 Tbsp oil. Cook tofu until golden and heated through, about 2 minutes per side. Remove from skillet; keep warm. In remaining oil, saute garlic 1minute. Add cabbage and carrots. Saute briefly; cover and steam until tender. Spoon vegetables onto plates, top with tofu. If desired, garnish with sliced scallions.

MAKES 4 SERVINGS

Number of Servings: 4

Recipe submitted by SparkPeople user LADYPHOENIX61.