Thai Seared Tofu

niedziela, 26 stycznia 2014

Thai Seared Tofu

Time: 24 mins

Ingredients

  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup low sodium soy sauce
  • 1/2 cup fresh lime juice
  • 1/4 cup chopped fresh mint
  • 2 tablespoons molasses
  • 1 tablespoon peeled minced fresh ginger
  • 1 tablespoon olive oil
  • 2 teaspoons curry powder
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, minced
  • 2 (10 1/2 ounce) packages firm tofu, drained
  • cooking spray
  • 6 cups cooked vermicelli (about 12 oz. uncooked pasta)

Directions

  • 1 Combine first 11 ingredients in a large baking dish; stir with a whisk until blended.
  • 2 Cut each tofu cake crosswise into 4 slices.
  • 3 Place tofu slices in soy sauce mixture, turning to coat slices.
  • 4 Cover and marinate in refrigerator at least 2 hours.
  • 5 Remove tofu slices from dish, reserving marinade.
  • 6 Coat a large nonstick skillet with cooking spray; place over medium high heat.
  • 7 Add tofu slices; cook 2 minutes on each side.
  • 8 Remove from skillet; set aside, and keep warm.
  • 9 Add reserved marinade to skillet; bring to a simmer.
  • 10 Spoon noodles onto individual plates; top with tofu slices.
  • 11 Drizzle marinade over tofu and noodles.
  • 12 Yield: 4 servings.
  • 13 Variation:.
  • 14 I sometimes like to coat the tofu with cornstarch (after marinating) and fry the tofu until it gets crispy on the outside, then procede with recipe.

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