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.