Thai seared tofu

4 servings

Ingredients

QuantityIngredient
½cupChopped Fresh Basil
½cupChopped Fresh Cilantro
½cupLow-Sodium Soy Sauce
½cupFresh Lime Juice
¼cupChopped Fresh Mint
1tablespoonMinced Ginger
2tablespoonsMolasses
1tablespoonVegetable Oil
2teaspoonsCurry Powder
½teaspoonCrushed Red Pepper
4Garlic Cloves; Minced
21ouncesReduced-Fat Firm Tofu; Drained
Vegetable Cooking Spray
6cupsCooked Vermicelli
Basil Leaves; Optional

Directions

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.