| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Vegetarian | 4 | Servings |
INGREDIENTS
| 12 1/3 | oz | Firm tofu, drained **See |
| Note | ||
| 1/4 | c | All-purpose flour |
| 2 | T | Dry bread crumbs |
| 1/2 | t | Dried thyme |
| 1/4 | t | Dried dill |
| 1/4 | t | Salt |
| 1/4 | t | Paprika |
| 1/4 | t | Ground black pepper |
| 1 | Egg, beaten | |
| 2 | t | Vegetable oil |
| 1/3 | c | Rice wine vinegar |
| 1/3 | c | Sugar |
| 1/2 | c | Water |
| 2 | T | Low-sodium soy sauce |
| 1 | T | Cornstarch |
| 1/4 | c | Water |
| 1 | T | Fresh ginger, minced and |
| peeled | ||
| 1 | t | Vegetable oil |
| 1 | c | Yellow pepper, cut in strips |
| 1 | c | Snow pea pods, fresh |
| 1/2 | c | Plum tomato, whole chopped |
| 2 | c | Angel hair pasta, cooked |
| about 4 oz uncooked pasta |
INSTRUCTIONS
To prepare the tofu steaks, cut tofu lengthwise into 4 (1/2-inch thick) slices. Place the tofu steaks on several layers of heavy-duty paper towels, and let stand 5 minutes. Combine flour and next 6 ingredients (flour through pepper). Dredge each tofu steak in flour mixture. Dip in egg; dredge again in flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu steaks; cook 6 minutes, turning after 3 minutes. Remove from skillet; cut each tofu steak into 4 wedges. Keep warm. To prepare the ginger sauce, combine vinegar, sugar, 1/2 cup water, and soy sauce in a small saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes or until sugar is dissolved. Combine cornstarch and 1/4 cup water; stir into sugar mixture. Bring to a boil, and cook 1 minute or until thick. Remove from heat; stir in ginger. Keep warm. To prepare vegetable stir-fry, heat 1 teaspoon oil in skillet over medium-high heat. Add bell pepper and snow peas, ad stir-fry 2 minutes. Add tomato, and stir-fry 1 minute. Serve over pasta, top with ginger sauce and tofu wedges. NOTES : WW points = 7 The recipe called for reduced fat tofu which I couldn't find. Recipe by: Cooking Light Sept 1998 p. 169 Posted to EAT-LF Digest by Katherine Levya Rodman <levya@mindspring.com> on Sep 04, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 89
Total Fat: 11g
Cholesterol: 46.5mg
Sodium: 471.4mg
Potassium: 613.6mg
Carbohydrates: 82.3g
Fiber: 3.2g
Sugar: 18.6g
Protein: 19.6g