Thai-Seared Tofu

Oxmoor House
Two hours of marinating gives the tofu time to soak up the fresh herbs, ginger, and soy sauce.
4 servings (serving size: 3/4 cups pasta, 2 tofu slices, and 1/2 cup sauce)


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1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/3 cup low-sodium soy sauce
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
2 tablespoons honey
1 tablespoon minced peeled fresh ginger
2 teaspoons sesame oil
2 teaspoons curry powder
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 (10.5-ounce) packages firm light tofu, drained
Cooking spray
3 cups hot cooked spaghetti (about 6 ounces uncooked pasta)


Prep: 10 Minutes
Cook: 9 Minutes
Marinate: 2 Hours

Combine first 11 ingredients in a small bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in a shallow dish. Pour soy sauce mixture over tofu; cover and marinate in refrigerator at least 2 hours.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Remove tofu slices from marinade, reserving marinade. Add tofu slices to pan; cook 2 minutes on each side or until browned. Remove from pan. Set aside, and keep warm.

Add reserved marinade to pan; bring to a simmer over medium-high heat. Spoon pasta onto plates; top with tofu slices. Drizzle warm marinade over tofu and pasta.

Created date

March 2010

Nutritional Information

Calories 296
Fat 4.5 g
Satfat 0.7 g
Protein 17.1 g
Carbohydrate 48.2 g
Cholesterol 0 mg
Iron 3.4 mg
Sodium 805 mg
Caloriesfromfat 14 %
Fiber 2.8 g
Calcium 94 mg