The twelve days of Pudbudder

As the holidays draw near, food seems to take front and center. Between parties, planning family get togethers and baking those once a year goodies, it’s all about what comes out of the kitchen. Well, Pudbudder wants to gift you its Twelve Days of good eating. So here is Day 1 with Christine’s Crispy Tofu and Vegetables. It’s a simple, quick and healthy meal — just what you may be looking for during the busy days leading up to Christmas or Chanukah. And for my vegan friends, it fits right into your eating and cooking regimen.

Enjoy!

Christine’s Crispy Tofu and Vegetables           

1 12 oz pkg of extra firm cubed tofu
3 tbsp teriyaki sauce or other marinade sauce of your choice
2 cups fresh sugar snap peas, brocolli florets or green beans, trimmed
(if using green beans, cut into 1 inch pieces)
1/4 cup yellow cornmeal
1/8 tsp cayenne pepper
2 tsps toasted sesame oil
1 large or 1 small red or yellow sweet peppers, cut into thin strips
4 or 5 green onion stalks, cut into 1/2 inch slices
1 tsps canola oil

1 tbsp white or black sesame seeds, toasted (optional)

Drain tofu and pat with paper towels to remove excess moisture. Place tofu in a rectangular baking dish and pour teriyaki sauce over, tossing to coat well. Marinate at room temperature for 15 minutes. Mix cornmeal with cayenne in shallow dish and set aside.

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Pour 1 tsp. of sesame oil into a nonstick skillet and preheat over medium-high heat (I use 375 setting in an electric skillet). Stir fry sweet pepper strips for 2 – 3 minutes. Add peas, broccoli and/or green beans, along with the green onions, to the skillet and continue cooking 2 – 3 minutes more, or until all vegetables are crisp tender. Remove from heat, pour remaining 1 tbsp. of teriyaki sauce over vegetables and transfer to a serving dish. Keep warm while preparing the tofu.

To prepare tofu, drain from marinade and add to cornmeal mixture, tossing to coat well. Wipe out skillet and add the remaining 1 tsp. of sesame oil and 1 tsp. canola oil, heating over medium heat (Approximately 350 degrees). Cook tofu cubes for 2 ½ – 3 minutes on each side or until crisp and golden brown. Turn carefully with a spatula. Add fried tofu to serving platter with vegetables. Sprinkle with sesame seeds.

It’s dinner!!

Tune in tomorrow for Day 2 of Pudbudder’s Twelve Days of Food for the Holidays!

 

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