Yield: 4 servings
|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|
|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.