| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped Fresh Basil |
| 1/2 |
c |
Chopped Fresh Cilantro |
| 1/2 |
c |
Low-Sodium Soy Sauce |
| 1/2 |
c |
Fresh Lime Juice |
| 1/4 |
c |
Chopped Fresh Mint |
| 1 |
tb |
Minced Ginger |
| 2 |
tb |
Molasses |
| 1 |
tb |
Vegetable Oil |
| 2 |
ts |
Curry Powder |
| 1/2 |
ts |
Crushed Red Pepper |
| 4 |
|
Garlic Cloves; Minced |
| 21 |
oz |
Reduced-Fat Firm Tofu; Drained |
|
|
Vegetable Cooking Spray |
| 6 |
c |
Cooked Vermicelli |
|
|
Basil Leaves; Optional |
INSTRUCTIONS
Combine first 11 ingredients in a medium bowl, and stir with a whisk until
blended. Cut tofu cake crosswise into 4 slices. Place tofu in soy sauce
mixture, and marinate in refrigerator at least 2 hours. Place a large
nonstick skillet coated with cooking spray over medium high heat until hot.
Remove tofu slices from marinade, reserving marinade. Add tofu slices to
skillet, and cook 2 minutes on each side or until browned. Remove from
skillet; set aside, and keep warm. Add reserved marinade to skillet, and
bring to a simmer over medium high heat. Spoon noodles onto each of 4
plates, and top with tofu slices. Drizzle warm marinade over tofu and
noodles. Garnish with flowering basil, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 30,
1999, converted by MM_Buster v2.0l.
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