Thai-Seared Tofu

2 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 1 1/2 cups noodles, 2 tofu slices, and 1/2 cup sauce)
April 1997
RECIPE BY Cooking Light

Ingredients

  • 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)

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

jenuin's Review

jenuin
January 12, 2010
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!!!!

WRXgirl's Review

WRXgirl
November 16, 2009
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!