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Thai Tofu
Serves 2
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Ingredients:
- ½ cup fresh basil, chopped
- ½ cup fresh cilantro, chopped
- ½ cup fresh squeezed lime juice
- ¼ cup fresh mint, chopped
- ½ cup soy sauce
- 2 tablespoons molasses
- 1¼ tablespoons fresh ginger, peeled and chopped
- 2 teaspoons Madras curry powder
- ¼ teaspoon crushed red pepper flakes
- 5 garlic cloves, finely chopped
- 5 tablespoons Sylverleaf olive oil, divided
- 1 package firm tofu
- 1 package fresh fettuccine
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Steps:
- Combine first 10 ingredients (basil through garlic) in a bowl. Add 1 tablespoon olive oil, then stir with a whisk until well blended.
- Drain tofu, then cut crosswise into 8 sections.
- Pour ¼ cup of sauce mixture to coat the bottom of a 13 × 9 baking dish. Place tofu slices into baking dish and cover with remaining sauce.
- Cover and refrigerate 4-8 hours.
- Cook pasta according to package directions.
- Heat 3 tablespoons olive oil in a large skillet over medium-high.
- Pat tofu dry between paper towels (pushing gently to expel the excess moisture).
- Add tofu to pan and cook for 3 minutes on each side, or until nicely browned. Remove tofu from the pan and keep warm. Repeat this procedure with the remaining tofu and an additional tablespoon of olive oil.
- Pour the remaining sauce into the pan and bring to a simmer. Cook, uncovered, for 2 minutes.
- Place pasta into a bowl, top with tofu, then drizzle with the remaining sauce.
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