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

Recipe by Cooking Light September 1998

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

337 calories; calories from fat 17%; fat 6.4g; saturated fat 1.3g; mono fat 1.8g; poly fat 2.5g; protein 15g; carbohydrates 54.3g; fiber 4.6g; cholesterol 55mg; iron 4.1mg; sodium 533mg; calcium 94mg.