Killer Tofu

First off, check out this cute Vegan site [The Flying Vegan]

Ok now to the original post:

Yay I can cross 1 thing off my list! Last night my family had chicken fingers and fries and as I've written before I don't eat meat (unless it's a hot dog at the Braves game or Varsity catering at Kyle's grad party). Hot dogs are my veg head weakness. Anyway, that's beside the point. My cousin Melissa (over at nunnally family fun) saw cooking tofu on my 23 before 24 list and sent me this delicious tofu recipe. I'm not much of a cooker and tofu is much harder than it looks to cook perfectly BUT my dish (pictured below) turned out surprisingly well. Maybe tofu cooking is in my future ... ha I highly doubt it. But I figured I needed to post things I'm crossing off my list. Not sure what I'll cross of next, hopefully something fun! But for now enjoy the tofu picture and I'll post the recipe too!! Happy Friday!!!!

Crispy Tofu & vegetables

2 cups snow pea pods (8 oz)

1 12-16 oz package light, reduced fat, or regular extra firm tub-style tofu, drained

3 Tbsp reduced-sodium teriyaki sauce or soy sauce

1/4 cup yellow cornmeal

1/8 tsp ground red pepper

2 tsps toasted sesame oil

1 medium red sweet pepper, cut into thin strips

1 medium yellow sweet pepper, cut into thin strips

8 green onions, cut into 2-inch pieces

2 tsp cooking oil

1 Tbsp white or black sesame seeds, toasted(optional)

 

1. Remove strings and tips from pea pods. Set aside.

2. Cut tofu crosswise into eight 1/2" slices. Arrange slices in a single layer in a 2 quart rectangular baking dish. Pour 2 Tbsp of the teriyaki sauce over tofu; turn slices to coat. Let marinate at room temperature for 15 minuntes.

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

4. Pour 1 tsp 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 more minutes until crisp-tender.

5. Remove skillet from heat; stir in remaining 1 Tbsp teriyaki sauce. Transfer vegetable mixture to plate; cover to keep warm. Wipe skillet clean.

6. In same skillet heat remaining 1 tsp sesame oil and cooking oil over medium high heat. Cook the coated tofu slices for 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.