Thai-Seared Tofu

By Lv2Cook

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)

Details

Servings 1

Preparation

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.

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.

Serving Size: 1 1/2 cups noodles, 2 tofu slices, and 1/2 cup sauce