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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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