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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Two hours of marinating gives the tofu time to soak up the fresh herbs, ginger, and soy sauce. Ingredients:
1/2 cup chopped fresh basil |
1/2 cup chopped fresh cilantro |
1/3 cup low-sodium soy sauce |
1/2 cup fresh lime juice |
1/4 cup chopped fresh mint |
2 tablespoons honey |
1 tablespoon minced peeled fresh ginger |
2 teaspoons sesame oil |
2 teaspoons curry powder |
1/2 teaspoon crushed red pepper |
4 garlic cloves, minced |
2 (10.5-ounce) packages firm light tofu, drained |
cooking spray |
3 cups hot cooked spaghetti (about 6 ounces uncooked pasta) |
Directions:
1. Combine first 11 ingredients in a small bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in a shallow dish. Pour soy sauce mixture over tofu; cover and marinate in refrigerator at least 2 hours.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Remove tofu slices from marinade, reserving marinade. Add tofu slices to pan; cook 2 minutes on each side or until browned. Remove from pan. Set aside, and keep warm.
3. Add reserved marinade to pan; bring to a simmer over medium-high heat. Spoon pasta onto plates; top with tofu slices. Drizzle warm marinade over tofu and pasta.
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