Crispy
Tofu and Vegetables
1 (10 1/2 oz) package light extra firm tofu, drained
3 Tbsp. reduced sodium tamari or soy sauce
8 green onions
8 oz. pea pods (2 cups) strings and tips removed
1 Tbsp. sesame oil
1 red sweet bell pepper, cut into long thin strips
1 yellow sweet bell pepper, cut into long thin strips
2 Tbsp. cornmeal
1 Tbsp. white or black sesame seed, toasted (optional)
Cut tofu crosswise into 8 slices. Arrange slices in one
layer on a large plate or jelly roll pan. Pour tamari or soy
sauce over tofu, turn slices to coat and let stand for 1 hour.
Meanwhile, cut root ends off green onions. Cut off dark green
portion of onions, leaving 3 inches of white and light green.
Cut green onions in half lengthwise, forming 16 long strips.
Set aside. Cut pea pods in half lengthwise; set aside. Pour
oil into a large nonstick skillet. Preheat overmedium high
heat. Stir fry sweet pepper strips for 1 minute. Add green
onions and pea pods; stir fry for 2 to 3 minutes more or until
crisp tender. Drain tofu, reserving tamari or soy sauce. Stir
reserved tamari or soy sauce into cooked vegetables; transfer
vegetable mixture to a serving platter. Cover nad keep warm.
Carefully dip tofu slices in cornmeal to lightly coat both
sides. Cook in same skillet for 3 minutes on each side or
until crisp and hot, using spatula to turn carefully. You may
need to cook tofu slices in two batches, do not crowd skillet.
Serve tofu slices with vegetables. If desired, sprinkle with
sesame seed.
Serves 4
