WW points 4

Crispy Tofu and Vegetables

1 (10 1/2 oz) package light extra firm tofu, drained
3 Tbsp. reduced sodium tamari or soy sauce
8 green onions
8 oz. pea pods (2 cups) strings and tips removed
1 Tbsp. sesame oil
1 red sweet bell pepper, cut into long thin strips
1 yellow sweet bell pepper, cut into long thin strips
2 Tbsp. cornmeal
1 Tbsp. white or black sesame seed, toasted (optional)
Cut tofu crosswise into 8 slices. Arrange slices in one layer on a large plate or jelly roll pan. Pour tamari or soy sauce over tofu, turn slices to coat and let stand for 1 hour. Meanwhile, cut root ends off green onions. Cut off dark green portion of onions, leaving 3 inches of white and light green. Cut green onions in half lengthwise, forming 16 long strips. Set aside. Cut pea pods in half lengthwise; set aside. Pour oil into a large nonstick skillet. Preheat overmedium high heat. Stir fry sweet pepper strips for 1 minute. Add green onions and pea pods; stir fry for 2 to 3 minutes more or until crisp tender. Drain tofu, reserving tamari or soy sauce. Stir reserved tamari or soy sauce into cooked vegetables; transfer vegetable mixture to a serving platter. Cover nad keep warm. Carefully dip tofu slices in cornmeal to lightly coat both sides. Cook in same skillet for 3 minutes on each side or until crisp and hot, using spatula to turn carefully. You may need to cook tofu slices in two batches, do not crowd skillet. Serve tofu slices with vegetables. If desired, sprinkle with sesame seed.

Serves 4

Calories 198
Fat 10
Sat Fat 1
Protein 16
Fiber 3
Sodium 410
Carbohydrates 14
WW points 4

From Better Homes & Garden