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Post by :bigmarketing
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :3585
Click below to download : Asian - Vegetarian - Thai-seared Tofu (Format : PDF)
Asian - Vegetarian - Thai-seared Tofu
1/2 cup chopped fresh basil1/2 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)
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.
Source: CL Recipe Finder
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1 lb. extra-firm tofu -- drained and dried well 4 tsp. cornstarch 1 cup water 2 tbsp. soy sauce (up to 3 tbsp) 1 tbsp. rice vinegar 1 tbsp. rice wine 2 tsp. sugar salt -- to taste 2 1/2 tbsp. canola oil 3 large cloves garlic -- minced 1 cube ginger (1") -- peeled and minced 1 tsp. Kadoya sesame oil cooked rice -- as accompaniment Garnish: scallions -- chopped nuts (of your choice) -- chopped or sesame seeds -- toasted Place tofu in some old towels or some paper towels and place a weight of some type on top
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