I do not eat a ton of tofu but when tofu is made right, it can be truly amazing. The key here is draining and pressing the tofu. This will allow the tofu to absorb more flavor and will create a crisp crust when pan-fried. I absolutely love all the flavors here and I am a big fan of sesame seeds. I would serve this with brown rice and a steamed green like spinach or kale for a wonderful, healthy meal. If you are wanting to keep this meal low-carb, just serve with a nice side of veggies and no rice. 🙂 Makes 4-6 2 tbs rice vinegar 2 tbs mirin (sweet rice wine) 1 tbs low-sodium soy sauce 1 tbs dark sesame oil 1/4 tsp salt 1/2 ground pepper, divided 1 14 oz water packed tofu, drained 2 tbs canola oil, divided 1 oz fresh ginger, peeled and julienne-cut 3 tbs green onions, sliced diagonally 1 tsp minced fresh garlic 1/4 tsp sea salt 1 tsp sesame seeds 1.Combine vinegar, mirin, soy sauce, sesame oil, salt, and 1/4 pepper in a med. bowl; stir with a whisk. 2. Cut tofu crosswise into 8 slices. Arrange tofu on layers pf paper towels and top with another layer of paper towels and put a skillet on top to press. Let stand 30 minutes. Cut tofu into cubes and sprinkle with remaing pepper. 3. Heat 1 tbs oil in a large pan over med-high heat. Add tofu; saute until crisp and turning so it is brown on all sides. Remove from pan. Heat remaining oil in pan. Add ginger and green onions, cook 30 secs. Add garlic and saute another 30 secs. Add ginger, onions, and garlic to the vinegar mixture. Pour all over the tofu. Sprinkle with salt and sesame seeds to complete. Pair with some rice and greens and you are good to go!