Crispy Tofu and Vegetables

• 2 cups fresh sugar snap peas
• 1 (16 ounce) package reduced-fat extra-firm tofu, drained
• 3 tablespoons low-sodium teriyaki sauce or 3 tablespoons soy sauce
• 14 cup yellow cornmeal
• 18 teaspoon ground red pepper
• 2 teaspoons toasted sesame oil
• 1 medium sweet red pepper, cut into thin strips
• 1 medium yellow sweet pepper, cut into thin strips
• 8 green onions, cut into 2-inch pieces
• 2 teaspoons cooking oil
• 1 tablespoon sesame seeds, toasted

1. Remove strings and tips from pea pods; cut in half.
2. Set pea pods aside.
3. Cut tofu crosswise into eight 1/2-inch-thick slices.
4. Arrange slices in a single layer in a 2-quart rectangular baking dish.
5. Pour 2 tablespoons of the teriyaki sauce over tofu; turn slices to coat.
6. Let stand at room temperature for 15 minutes.
7. In a shallow dish combine cornmeal and ground red pepper.
8. Drain tofu, discarding marinade.
9. Carefully dip tofu slices in cornmeal mixture; press gently to coat both sides.
10. Set tofu slices aside.
11. Pour 1 teaspoon of the sesame oil into a large nonstick skillet.
12. Preheat over medium-high heat.
13. Stir-fry sweet pepper strips for 2 minutes.
14. Add pea pods and green onions; stir-fry for 2 to 3 minutes more or until crisp-tender.
15. Remove skillet from heat; stir in the remaining 1 tablespoon teriyaki sauce.
16. Transfer vegetable mixture to a serving platter; cover and keep warm.
17. Wipe skillet clean.
18. In the same skillet heat the remaining 1 teaspoon sesame oil and the cooking oil over medium heat.
19. 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.
20. Serve tofu slices over vegetable mixture.
21. If desired, sprinkle with sesame seeds.

fresh sugar, teriyaki sauce, yellow cornmeal, ground red pepper, sesame oil, sweet red pepper, yellow sweet pepper, green onions, cooking oil, sesame seeds

Taken from www.food.com/recipe/crispy-tofu-and-vegetables-233343 (may not work)