Thai Seared Tofu

• chopped fresh basil1⁄2 cup
• chopped fresh cilantro1⁄2 cup
• low sodium soy sauce↗1⁄2 cup
• fresh lime juice↗1⁄2 cup
• chopped of fresh mint1⁄4 cup
• molasses↗2 tablespoons
• peeled minced fresh ginger1 tablespoon
• olive oil↗1 tablespoon
• curry powder↗2 teaspoons
• crushed red pepper flakes↗1⁄2 teaspoon
• cloves garlic, minced↗4
• (10 1/2 ounce) packages firm tofu, drained↗2
• cooking spray
• cooked vermicelli (about 12 oz. uncooked pasta)↗6 cups

Step-by-step instructions

1. 1

   Combine first 11 ingredients in a large baking dish; stir with a whisk until blended.

2. 2

   Cut each tofu cake crosswise into 4 slices.

3. 3

   Place tofu slices in soy sauce mixture, turning to coat slices.

4. 4

   Cover and marinate in refrigerator at least 2 hours.

5. 5

   Remove tofu slices from dish, reserving marinade.

6. 6

   Coat a large nonstick skillet with cooking spray; place over medium high heat.

7. 7

   Add tofu slices; cook 2 minutes on each side.

8. 8

   Remove from skillet; set aside, and keep warm.

9. 9

   Add reserved marinade to skillet; bring to a simmer.

10. 10

    Spoon noodles onto individual plates; top with tofu slices.

11. 11

    Drizzle marinade over tofu and noodles.

12. 12

    Yield: 4 servings.

13. 13

    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.