Crispy Tofu and Vegetables

Crispy Tofu and Vegetables

  • 60 Mints
  • 4 Portions

Ingredients - 4 Portions:

  • - 2 cups fresh sugar snap peas
  • - 1 package light, reduced-fat, or regular extra-firm tub-styl; 12-16 ounces
  • - 3 tablespoons reduced-sodium teriyaki sauce or soy sauce
  • - 1/4 cup yellow cornmeal
  • - 1/8 teaspoon ground red pepper
  • - 2 teaspoons toasted sesame oil
  • - 1 medium red sweet pepper; cut into thin strips
  • - 8 Green onion; cut into 2 inches pieces
  • - 2 teaspoons cooking oil
  • - 1 tablespoon white or black sesame seed, toasted; optional

Preparation:

Preparation step 1

Step 1:

Remove strings and tips from pea pods; cut in half. Set pea pods aside. Cut tofu crosswise into eight 1/2-inch-thick slices. Arrange slices in a single layer in a 2-quart rectangular baking dish. Pour 2 tablespoons of the teriyaki sauce over tofu; turn slices to coat. Let stand at room temperature for 15 minutes.

Preparation step 2

Step 2:

In a shallow dish combine cornmeal and ground red pepper. Drain tofu, discarding marinade. Carefully dip tofu slices in cornmeal mixture; press gently to coat both sides. Set tofu slices aside.

Preparation step 3

Step 3:

Pour 1 teaspoon of the sesame oil into a large nonstick skillet. Preheat over medium-high heat. Stir-fry sweet pepper strips for 2 minutes. Add pea pods and green onions; stir-fry for 2 to 3 minutes more or until crisp-tender.

Preparation step 4

Step 4:

Remove skillet from heat; stir in the remaining 1 tablespoon teriyaki sauce. Transfer vegetable mixture to a serving platter; cover and keep warm. Wipe skillet clean.

Preparation step 5

Step 5:

In the same skillet heat the remaining 1 teaspoon sesame oil and the cooking oil over medium heat. Cook the coated tofu slices for 2-1/2 to 3 minutes on each side or until crisp and golden brown, using a spatula to turn carefully. Serve tofu slices over vegetable mixture. If desired, sprinkle with sesame seeds.

Cuisine: , 

Categories: Dinner

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