Seasoned Tofu Steaks and Vegetable Stir-fry with Ginger Sauce

This is the kind of main dish that will wow guests or family on many different levels--lots of color, lots of texture, and lots of spice. You mihgt want to double the recipe for the steaks for another meal. They're great stacked on a sandwich with lettu

Yield:

4 servings (serving size: 4 tofu wedges, 1/2 cup pasta, 1/2 cup vegetable stir-fry, and 1/4 cup ginger sauce)

Recipe from

Nutritional Information

Calories 337
Caloriesfromfat 17 %
Fat 6.4 g
Satfat 1.3 g
Monofat 1.8 g
Polyfat 2.5 g
Protein 15 g
Carbohydrate 54.3 g
Fiber 4.6 g
Cholesterol 55 mg
Iron 4.1 mg
Sodium 533 mg
Calcium 94 mg

Ingredients

Tofu steaks:
1 (12.3-ounce) package reduced-fat firm silken tofu, drained
1/4 cup all-purpose flour
2 tablespoons dry breadcrumbs
1/2 teaspoon dried thyme
1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2 teaspoons vegetable oil
Ginger sauce:
1/3 cup rice vinegar
1/3 cup sugar
1/2 cup water
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1/4 cup water
1 tablespoon minced peeled fresh ginger
Vegetable stir-fry:
1 teaspoon vegetable oil
1 cup yellow bell pepper strips
1 cup snow peas
1/2 cup chopped plum tomato
2 cups cooked angel hair pasta or somen (wheat noodles; about 4 ounces uncooked pasta)

Preparation

To prepare the tofu steaks, cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place the tofu steaks on several layers of heavy-duty paper towels. Cover the steaks with additional paper towels, and let stand 5 minutes.

Combine flour and next 6 ingredients (flour through black pepper). Dredge each tofu steak in flour mixture. Dip into egg; dredge again in flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu steaks; cook 6 minutes, turning after 3 minutes. Remove from skillet; cut each tofu steak into 4 wedges. Keep warm.

To prepare the ginger sauce, combine vinegar, sugar, 1/2 cup water, and soy sauce in a small saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes or until sugar is dissolved. Combine cornstarch and 1/4 cup water; stir into sugar mixture. Bring to a boil, and cook 1 minute or until thick. Remove from heat; stir in ginger. Keep warm.

To prepare vegetable stir-fry, heat 1 teaspoon oil in skillet over medium-high heat. Add bell pepper and snow peas, and stir-fry 2 minutes. Add tomato, and stir-fry 1 minute. Serve over pasta, and top with ginger sauce and tofu wedges.

Note:

September 1998