Seasoned tofu steaks & vegetable stir-fry with ginger sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12⅓ | ounce | Firm tofu; drained **See Note |
| ¼ | cup | All-purpose flour |
| 2 | tablespoons | Dry bread crumbs |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Dried dill |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Ground black pepper |
| 1 | large | Egg; beaten |
| 2 | teaspoons | Vegetable oil |
| ⅓ | cup | Rice wine vinegar |
| ⅓ | cup | Sugar |
| ½ | cup | Water |
| 2 | tablespoons | Low-sodium soy sauce |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
| 1 | tablespoon | Fresh ginger; minced and peeled |
| 1 | teaspoon | Vegetable oil |
| 1 | cup | Yellow pepper; cut in strips |
| 1 | cup | Snow pea pods; fresh |
| ½ | cup | Plum tomato; whole, chopped |
| 2 | cups | Angel hair pasta; cooked, about 4 oz uncooked pasta |
Directions
GINGER SAUCE
VEGETABLE STIR FRY
1. To prepare the tofu steaks, cut tofu lengthwise into 4 (½-inch thick) slices. Place the tofu steaks on several layers of heavy-duty paper towels, and let stand 5 minutes.
2. Combine flour and next 6 ingredients (flour through pepper). Dredge each tofu steak in flour mixture. Dip in egg; dredge again in flour mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu steaks; cook 6 minutes, turning after 3 minutes. Remove from skillet; cut each tofu steak into 4 wedges. Keep warm.
3. To prepare the ginger sauce, combine vinegar, sugar, ½ cup water, and soy sauce in a small saucepan; bring to a boil over medium-high heat.
Reduce heat, and simmer 3 minutes or until sugar is dissolved. Combine cornstarch and ¼ cup water; stir into sugar mixture. Bring to a boil, and cook 1 minute or until thick. Remove from heat; stir in ginger. Keep warm.
4. To prepare vegetable stir-fry, heat 1 teaspoon oil in skillet over medium-high heat. Add bell pepper and snow peas, ad stir-fry 2 minutes. Add tomato, and stir-fry 1 minute. Serve over pasta, top with ginger sauce and tofu wedges.
NOTES : WW points = 7 The recipe called for reduced fat tofu which I couldn't find.
Recipe by: Cooking Light Sept 1998 p. 169 Posted to EAT-LF Digest by Katherine Levya Rodman <levya@...> on Sep 04, 1998, converted by MM_Buster v2.0l.