1 (12-ounce) package firm tofu, drained and cut crosswise into 6 slices
3 tablespoons seasoned rice vinegar
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
1/4 teaspoon grated orange rind
1 teaspoon dark sesame oil
2 tablespoons thinly diagonally sliced green onions
1/2 teaspoon sesame seeds, toasted
Cut each slice of tofu in half diagonally. Place tofu slices on several layers of paper towels, and cover tofu with additional paper towels; let stand 15 minutes, pressing down occasionally.
Combine vinegar and next 4 ingredients (through rind) in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 6 minutes or until thick and syrupy. Heat oil in a large nonstick skillet over medium-high heat. Arrange tofu slices in pan in a single layer; sauté 5 minutes on each side or until golden brown. Remove from heat; pour vinegar mixture over tofu to coat. Sprinkle with green onions and sesame seeds. Serve immediately.