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 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:
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.
Servings: 4
Time preparation: 20 min.
Time total: 24 min.