Ingredients
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1/2 cup chopped fresh basil
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1/2 cup chopped fresh cilantro
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1/2 cup low sodium soy sauce
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1/2 cup fresh lime juice
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1/4 cup chopped of fresh mint
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2 tablespoons molasses
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1 tablespoon peeled minced fresh ginger
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1 tablespoon olive oil
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2 teaspoons curry powder
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1/2 teaspoon crushed red pepper flakes
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4 cloves garlic, minced
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2 (10 1/2 ounce) packages firm tofu, drained
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cooking spray
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6 cups cooked vermicelli (about 12 oz. uncooked pasta)
Instructions
- Combine first 11 ingredients in a large baking dish; stir with a whisk until blended.
- Cut each tofu cake crosswise into 4 slices.
- Place tofu slices in soy sauce mixture, turning to coat slices.
- Cover and marinate in refrigerator at least 2 hours.
- Remove tofu slices from dish, reserving marinade.
- Coat a large nonstick skillet with cooking spray; place over medium high heat.
- Add tofu slices; cook 2 minutes on each side.
- Remove from skillet; set aside, and keep warm.
- Add reserved marinade to skillet; bring to a simmer.
- Spoon noodles onto individual plates; top with tofu slices.
- Drizzle marinade over tofu and noodles.
- Yield: 4 servings.
- Variation:
- 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.