Crispy Tofu and Vegetables
Crispy Tofu and Vegetables recipe:
Crispy-fried tofu is probably one of the best ways I know of jazzing up tofu.
Tofu, made from soybean curds, is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It is an important source of protein especially for vegans, vegetarians and those looking to move toward a more plant-based diet.To make tofu, soymilk is first coagulated which leads to the separation of the curds from the whey. The resulting curds are then pressed and compacted into the gelatinous white blocks recognized as tofu.
Tofu provides 44% of daily calcium needs, 9% of magnesium, and 40% of iron and also contains small amounts of vitamin K, thiamin, riboflavin, niacin, vitamin B-6, folate, choline, phosphorus, manganese and selenium.
Here is what you will need:
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