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