Thai seared tofu

Yield: 4 servings

Measure Ingredient
½ cup Chopped Fresh Basil
½ cup Chopped Fresh Cilantro
½ cup Low-Sodium Soy Sauce
½ cup Fresh Lime Juice
¼ cup Chopped Fresh Mint
1 tablespoon Minced Ginger
2 tablespoons Molasses
1 tablespoon Vegetable Oil
2 teaspoons Curry Powder
½ teaspoon Crushed Red Pepper
4 \N Garlic Cloves; Minced
21 ounces Reduced-Fat Firm Tofu; Drained
\N \N Vegetable Cooking Spray
6 cups Cooked Vermicelli
\N \N Basil Leaves; Optional

Combine first 11 ingredients in a medium bowl, and stir with a whisk until blended. Cut tofu cake crosswise into 4 slices. Place tofu in soy sauce mixture, and marinate in refrigerator at least 2 hours. Place a large nonstick skillet coated with cooking spray over medium high heat until hot.

Remove tofu slices from marinade, reserving marinade. Add tofu slices to skillet, and cook 2 minutes on each side or until browned. Remove from skillet; set aside, and keep warm. Add reserved marinade to skillet, and bring to a simmer over medium high heat. Spoon noodles onto each of 4 plates, and top with tofu slices. Drizzle warm marinade over tofu and noodles. Garnish with flowering basil, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jun 30, 1999, converted by MM_Buster v2.0l.

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