Two hours of marinating gives the tofu time to soak up the fresh herbs, ginger, and soy sauce.
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
3 cups hot cooked spaghetti (about 6 ounces uncooked pasta)
How to Make It
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.