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SOOTHING TOFU WITH YOGURT MINT SAUCE




Source of Recipe


Ying Chang Compestine


List of Ingredients




# 1 block (12 to 16 oz.) extra-firm tofu
# 1 pkg. (1.23 oz.) MAGGI® Soup of Asia for Bean Curd & Vegetable Soup Mix
# 3 tablespoons canola oil
# 2 tablespoons white sesame seeds
# 1 tablespoon MAGGI® Seasoning Sauce
# Yogurt Mint Sauce (recipe follows)

Recipe



#

CUT tofu into 8 equal cubes by first cutting the block into 2 sheets, then cutting both sheets in half and then in quarters.

MIX Maggi Soup Mix and 1/4 cup warm water in medium bowl. Add tofu; mix well. Cover; marinate in refrigerator for at least 1 hour.

HEAT oil in large, nonstick skillet over medium-high heat. Add sesame seeds; cook, stirring constantly, for about 1 minute or until seeds are fragrant. Transfer tofu from marinade to skillet along with Maggi Seasoning Sauce. Pan-fry for 3 minutes or until golden brown. Turn; pan-fry other side for 3 minutes or until golden brown. Serve with Yogurt Mint Sauce.

YOGURT MINT SAUCE
(Makes about 1 1/2 cups)
# 1 cup plain yogurt
# 1 small cucumber, peeled, seeded and chopped
# 2 to 3 tablespoons MAGGI® Sweet Chili Sauce
# 2 tablespoons fresh mint leaves

PLACE yogurt, cucumber, Maggi Sweet Chili Sauce and mint leaves in blender; cover. Blend until smooth.