breaded tofu

this recipe is out of the cooking bible. check it out for a better picture. we loved this one, although it wasn't totally filling on its own. next time we make it we'll serve it with rice or something. we all really loved the tofu, though; a great change-up from stir fry.

ingredients:

• 2 c. fresh snow pea pods (8 oz)
• 1 12- to 16-oz. pkg tofu (make sure you use firm or extra firm!)
• 3 T. teriyaki or soy sauce
• 1/4 c. yellow cornmeal
• 1/8 tsp. ground red pepper
• 2 tsp. toasted sesame oil
• 1 med. red sweet pepper, cut into thin strips
• 1 med. yellow sweet pepper, cut into thin strips
• 8 green onions, cut into 2" pieces
• 2 tsp. cooking oil
• 1 T. white or black sesame seeds, toasted (optional)

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

2. Cut tofu crosswise into 8 1/2" slices. Arrange slices in a single layer in a 2-quart rectangular baking dish. Pour 2 T. teriyaki sauce over tofu; turn slices to coat. Let marinate at room temperature for 15 minutes.

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 med-hi heat. Stir-fry sweet pepper strips for 2 minutes. Add pea pods and green onions; stir-fry for 2 to 3 minutes or until crisp-tender.

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

6. In same skillet heat remaining 1 tsp. 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.