Panko Style Crusted Tofu and vegetables

How to make coating
3 cups puffed rice cereal
1 Tablespoons vegetable oil
1 1/2 salt, divided
1 1/2 cups white rice flour
1 1/2 cups plain seltzer water

TOFU AND VEGETABLES
1 (16 ounces) block extra firm tofu, cubed
2 zucchini halved 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 Tablespoon vegetable oil, divided
HOW TO MAKE COATING
In a resealable plastic bag put with puffed rice . Seal this and roll them with a rolling pin  until they are crumbs. Put in a bowl, stir in oil and 3/4 teaspoon salt Set aside.
Stir together rice flower and tnhe rest of the 3/4 teaspoon salt in large bowl. Whisk in seltzer water, adding 1 to 2 more Tablespoons  more seltzer water, put 1 to 2 Tablespoons more seltzer water if necessary until consistency is like glue  smooth and thick
HOW TO MAKE TOFU AND VEGETABLES
Line a baking sheets with paper towels. SEt aside.
Put the tofu cubes should be into puffed rice mixtuyre to coat. Put on the baking sheet.
Heat 2 Tablespoon oil in skillet over medium heat. Put in tofu and cook 6-7 minutes or until browned  turning occasionally,. Put these on baking sheet with paper towel lining to drain. Put 1 Tablespoon oil to pan and cook zucchini to brown asnd crisp 6 or 7 minutes . Put on baking sheet. Do the same with the rest of the vegetable oil. Here you can sprinkle them with salt if you desire   and serve hot.