1/4 cup sesame seeds
12 oz. extra-firm tofu, cut into 8 slices and patted dry
2 Tbsp. olive oil
1 Tbsp. minced peeled fresh ginger
1 clove garlic, minced
1/4 cup rice vinegar, minced
Dredge tofu slices in sesame seeds to coat on all sides. Heat oil in pan over medium heat. Add tofu and cook until golden, about 3 minutes per side. Remove tofu from pan and keep warm. Add ginger and garlic to pan and cook gently until fragrant, 1-2 minutes. Add vinegar and bring to boil. Cook until slightly reduced, 2-3 minutes. Serve tofu with pan sauce drizzled over.