6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)
How to Make It
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.
My family and I have always been afraid to try tofu, but having really trusted the ratings of everyone on this recipe I decided to try it. WOW!! It is great!! Instead of marinating for only a couple of hours, I let the tofu marinate over night in the fridge. It was so very flavorful! Loved it!!!!
Very tasty recipe... I'd recommend (as another reviewer mentioned) using less lime juice than called for in the original article. I found the lime flavor to be quite tangy and overwhelming. Otherwise, an excellent dish-- the tofu made great leftovers, too!
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