Thai-Seared Tofu

Cooking Light
4 servings (serving size: 1 1/2 cups noodles, 2 tofu slices, and 1/2 cup sauce)


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1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup low-sodium soy sauce
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
2 tablespoons molasses
1 tablespoon minced peeled fresh ginger
1 tablespoon vegetable oil
2 teaspoons curry powder
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 (10.5-ounce) packages reduced-fat firm tofu, drained
Cooking spray
6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)


Combine first 11 ingredients in a medium bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce mixture; 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 skillet; cook 2 minutes on each side or until browned. Remove from skillet. Set aside; keep warm.

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

Created date

March 1996

Nutritional Information

Calories 450
Caloriesfromfat 14 %
Fat 7.1 g
Satfat 1.1 g
Monofat 1.7 g
Polyfat 3.2 g
Protein 19.7 g
Carbohydrate 73.6 g
Fiber 4.2 g
Cholesterol 0.0 mg
Iron 4.3 mg
Sodium 914 mg
Calcium 68 mg