Sesame-Crusted Tofu Sticks with Vegetable Saute

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 1 cup cherry tomatoes halved
• 2 tablespoons sesame oil dark divided
• 1 cup breadcrumbs dry
• 1 large eggs 
• 1 large egg white 
• 15 ounce extra-firm tofu drained cut into 18 sticks
• 0.3 cup flour all-purpose
• 1 tablespoon thyme leaves fresh chopped
• 1  garlic clove minced
• 2 cups green onions sliced (2-inch)
• 1 tablespoon japanese and sauce sweet sour (such as ABC sauce; optional)
• 6 ounce pineapple juice canned
• 0.5 teaspoon salt 
• 2 tablespoons sesame seed 
• 0.5 cup shallots chopped
• 0.5 pound shiitake mushroom caps ( 10 mushrooms)

Equipment

• frying pan

Directions

1. To prepare tofu, combine first 4 ingredients in a shallow dish.
2. Combine breadcrumbs, flour, and sesame seeds in a shallow dish.
3. Dip tofu, one piece at a time, in egg mixture; dredge in breadcrumb mixture. Return tofu to egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining tofu, egg mixture, and breadcrumb mixture.
4. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
5. Add half of tofu; cook 4 minutes, turning to brown all sides.
6. Remove from pan. Repeat procedure with remaining oil and tofu. Keep warm.
7. To prepare vegetables, pour pineapple juice into pan. Bring to a boil; cook until juice is reduced to 1/4 cup (about 5 minutes).
8. Remove from pan.
9. Heat pan coated with cooking spray over medium-high heat.
10. Add shallots, minced garlic, and mushrooms; saut 4 minutes, stirring occasionally.
11. Add green onions, tomatoes, and thyme, and cook 1 minute. Stir in pineapple juice and balsamic vinegar, and cook 30 seconds.
12. Arrange about 1/2 cup vegetable mixture on each of 6 plates; top each serving with 3 tofu sticks.
13. Drizzle with 1/2 teaspoon sweet and sour sauce, if desired.
14. Serve immediately.