Thai Seared Tofu

Sharon123's Note:

I love Thai food! This tastes so fresh!

• Total Time: 24 mins
• Prep Time: 20 mins
• Cook Time: 4 mins

Ingredients:

Servings: 4

• 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 peeled minced fresh ginger
• 1 tablespoon olive oil
• 2 teaspoons curry powder
• 1/2 teaspoon crushed red pepper flakes
• 4 cloves garlic, minced
• 2 (10 1/2 ounce) packages firm tofu, drained
• cooking spray
• 6 cups cooked vermicelli (about 12 oz. uncooked pasta)

Directions:

1. Combine first 11 ingredients in a large baking dish; stir with a whisk until blended.
2. Cut each tofu cake crosswise into 4 slices.
3. Place tofu slices in soy sauce mixture, turning to coat slices.
4. Cover and marinate in refrigerator at least 2 hours.
5. Remove tofu slices from dish, reserving marinade.
6. Coat a large nonstick skillet with cooking spray; place over medium high heat.
7. Add tofu slices; cook 2 minutes on each side.
8. Remove from skillet; set aside, and keep warm.
9. Add reserved marinade to skillet; bring to a simmer.
10. Spoon noodles onto individual plates; top with tofu slices.
11. Drizzle marinade over tofu and noodles.
12. Yield: 4 servings.
13. Variation:.
14. I sometimes like to coat the tofu with cornstarch (after marinating) and fry the tofu until it gets crispy on the outside, then procede with recipe.

Reviews

[Dreamer in Ontario]

This is a delicious way to serve tofu, quick to prepareand perfect for weeknight dinners. Made for Veg*n Swap #3

[Chef #233238]

My family & I did not care for this one at all. Perhaps I did something wrong in the recipe, but we found it far too salty and visually unappealling. I wouldn't make again.

[kelly in TO]

Loved it! I made this completely as written served over brown rice vermicelli and it was so good. A definite keeper, thanks Sharon.