Thai Seared Tofu

Categories: Vegetarian
Yield: 4 servings

1/2 c Chopped Fresh Basil
1/2 c Chopped Fresh Cilantro
1/2 c Low-Sodium Soy Sauce
1/2 c Fresh Lime Juice
1/4 c Chopped Fresh Mint
1 tb Minced Ginger
2 tb Molasses
1 tb Vegetable Oil
2 ts Curry Powder
1/2 ts Crushed Red Pepper
4 Garlic Cloves; Minced
21 oz Reduced-Fat Firm Tofu;
-Drained
Vegetable Cooking Spray
6 c Cooked Vermicelli
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 on Jun 30,
1999,
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