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Thai-Seared Tofu

Source: CL Recipe Finder





List of 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)
  






Instructions



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.
   
   
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.
   
   
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.