Crispy Tofu and Vegetables Recipe

Name: Crispy Tofu and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ¼ cup yellow cornmeal; ⅛ 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

Servings: persons

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
¼ cup yellow cornmeal
⅛ 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.

564

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, ¼ cup yellow cornmeal, and more.

Yes, Crispy Tofu and Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Tofu and Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions