Name: Seasoned Tofu Steaks & Vegetable Stir-Fry with Ginger Sauce
Ingredients: 12 1/3 oz Firm tofu; drained **See Note; 1/4 c All-purpose flour; 2 tb Dry bread crumbs; 1/2 ts Dried thyme; 1/4 ts Dried dill; 1/4 ts Salt; 1/4 ts Paprika; 1/4 ts Ground black pepper; 1 lg Egg; beaten; 2 ts Vegetable oil; 1/3 c Rice wine vinegar; 1/3 c Sugar; 1/2 c Water; 2 tb Low-sodium soy sauce; 1 tb Cornstarch; 1/4 c Water; 1 tb Fresh ginger; minced and peeled; 1 ts 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

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	tb	Dry bread crumbs
1/2	ts	Dried thyme
1/4	ts	Dried dill
1/4	ts	Salt
1/4	ts	Paprika
1/4	ts	Ground black pepper
1	lg	Egg; beaten
2	ts	Vegetable oil
1/3	c	Rice wine vinegar
1/3	c	Sugar
1/2	c	Water
2	tb	Low-sodium soy sauce
1	tb	Cornstarch
1/4	c	Water
1	tb	Fresh ginger; minced and peeled
1	ts	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

GINGER SAUCE
VEGETABLE STIR FRY
1. 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.
2. 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.
3. 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.
4. 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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