Thursday, January 22, 2009

Thai Tofu

1/2 c. chopped fresh cilantro
2 tbl chopped fresh mint
1/4 c. soy sauce
1/4 c. lime juice
2 tbl molasses
1 tbl minced fresh ginger
1 tbl canola oil
1 tsp curry powder
1/4 tsp crushed red pepper flakes
2 garlic cloves, minced
1 14-oz package firm tofu, drained & patted dry

Combine everything except tofu in a bowl. Cut the tofu into 4 slices. Place tofu in a zip-loc plastic bag and add marinade. Refrigerate at least 2 hrs.

Spray a large non-stick skillet with cooking spray and heat over medium-high heat. Remove tofu from marinade (reserve the marinade) and add to skillet. Cook 2 minutes per side or until browned. Remove from skillet and keep warm. Add reserved marinade to skillet and bring to a simmer for 1-2 minutes.

Serve tofu with heated marinade drizzled on top.

4 servings

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