thai seared tofu with pasta

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i'm resurrecting this one. posting again. years ago now.

 

 

* Exported from MasterCook *

 

Thai Seared Tofu

 

Recipe By :Chef Steven Petusevsky, Tofu

Serving Size : 4 Preparation Time :0:00

Categories : Cooking Light 1996 March

Meatless Memorable Meal

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SAUCE:

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

1 tablespoon minced peeled gingerroot

2 tablespoons molasses

1 tablespoon vegetable oil

2 teaspoons curry powder

1/2 teaspoon crushed red pepper

4 garlic cloves -- minced

TOFU AND PASTA:

2 10.5-ounce packages reduced-fat firm tofu -- drained

Vegetable cooking spray

6 cups hot cooked vermicelli (about

12 ounces uncooked pasta)

Flowering basil (optional)

 

Combine sauce ingredients (first 11) in a medium bowl, and stir with a wire

whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu

slices in soy sauce mixture, and marinate in refrigerator at least 2 hours.

 

Coat a large nonstick skillet with cooking spray, and place 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 individual plates, and top with tofu slices. Drizzle warm

marinade over tofu and noodles. Garnish with flowering basil, if desired.

(serving size: 1 1/2 cups noodles, 2 tofu slices, and 1/2 cup sauce).

 

Description:

" The marinade doubles as a sauce. "

Source:

" Cooking Light 1996-03 (March) "

 

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Per Serving (excluding unknown items): 462 Calories; 6g Fat (11.1% calories from

fat); 21g Protein; 84g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1349mg

Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit;

1/2 Fat; 1/2 Other Carbohydrates.

 

Serving Ideas : Served with wheat and spinach linguine; side of sliced carrots

and broccoli florets.

 

NOTES : Review 2000-09-05: Very enthused and pleased by this taste treat! For

our test, I halved the recipe except I used 8 ounces of firm tofu (Azumaya Lite

extra firm) for two of us. Tip: Drain and weight the tofu overnight. Marinate

first thing in the morning. Dinner in 20 minutes. Our basil is fierce: but it

calmed down next to a packed handful of spinach leaves and combining that with

the sauce that we poured over the tofu on pasta. It was also good as a dipping

sauce for the vegetables. I did need a little cornstarch slurry to make the

sauce. Wonderful. Advice: Warm the marinade slightly in the microwave to make

sure all the dry spices are mixed; or not. We did like the little surprise bites

of cayenne heat that must have shifted to one side of the container.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 26519 0 2130706543 1569 2130706543