Serves 8
COATING
3 cups puff ed rice cereal, such as Quaker Essentials or Arrowhead Mills
1 Tbs. vegetable oil
1½ tsp. salt, divided
1½ cups white rice fl our
1½ cups plain seltzer water
TOFU AND VEGETABLES
1 16-oz. block extra-fi rm tofu, cubed
2 zucchini, halved and sliced on bias
6 large button mushrooms, halved
6 asparagus spears, trimmed
2 small red onions, cut into 8 wedges
1 red bell pepper, cored and sliced
7 Tbs. vegetable oil, divided
Panko-Style Crusted Tofu and Vegetables
1. To make Coating: Place puff ed rice in resealable plastic bag. Seal, and roll with rolling pin until broken up. Transfer to bowl, stir in oil and ¾ tsp. salt. Set aside.
2. Stir together rice fl our and remaining ¾ tsp. salt in large bowl. Whisk in seltzer water, adding 1 to 2 Tbs. more seltzer water (if necessary), until consistency is smooth and thick like Elmer’s glue.
3. To make Tofu and Vegetables: Line baking sheet with paper towels. Set aside.
4. Coat tofu cubes and vegetables in batter, then press into puff ed rice mixture to coat. Set on second baking sheet.
5. Heat 2 Tbs. oil in skillet over medium heat. Add tofu, and cook 6 to 7 minutes, turning occasionally, or until browned. Transfer to paper-towel-lined baking sheet to drain. Add 1 Tbs. oil to pan, and cook zucchini 6 to 7 minutes, or until browned and crisp. Transfer to baking sheet. Repeat with remaining oil and vegetables. Sprinkle with salt, if desired, and serve hot.