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 (10.5 ounces) packages firm tofu, drained cooking spray
- 6 cups cooked vermicelli (about 12 oz. uncooked Pasta)
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.