Ingredients

  • For the Tofu Steaks:
  • 12 ⅓ ounce reduced-fat firm silken tofu (1 package) -- drained
  • ¼ cup all-purpose flour
  • 2 tablespoon dry breadcrumbs
  • ½ teaspoons dried thyme
  • ¼ teaspoons dried dill
  • ¼ teaspoons salt
  • ¼ teaspoons paprika
  • ¼ teaspoons freshly ground black pepper
  • 1 large egg -- lightly beaten
  • 2 teaspoons vegetable oil
  • For Ginger Sauce:
  • ⅓ cup rice vinegar
  • ⅓ cup sugar
  • ½ cup water
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon cornstarch
  • ¼ cup water
  • 1 tablespoon fresh ginger -- peeled and minced
  • For Vegetable Stir-fry:
  • 1 teaspoons vegetable oil
  • 1 cup yellow bell pepper -- cut in strips
  • 1 cup snow peas
  • ½ cup chopped plum tomato
  • 2 cup cooked angel hair pasta or somen
  • wheat noodles; about 4 oz uncooked pasta)
Categories
myYUM! collection
Keywords
### IMPORTED myFavorites, Tofu/Tempeh
MacGourmet downloadSeasoned Tofu Steaks and Vegetable Stir-fry w/Ginger Sauce. To import, drag image to your MacGourmet recipe box.

Directions





PrepTime:
StandingTime:
CookingTime:
TOTAL TIME: 24:00

TO PREPARE THE TOFU STEAKS:
Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place the tofu steaks on several layers of heavy-duty paper towels. Cover the steaks with additional paper towels, and let stand 5 minutes.

Combine flour and next 6 ingredients (flour through black pepper). Dredge each tofu steak in flour mixture. Dip into egg; dredge again in flour mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu steaks; cook 6 minutes, turning after 3 minutes. Remove from skillet; cut each tofu steak into 4 wedges. Keep warm.

TO PREPARE THE GINGER SAUCE:
Combine vinegar, sugar, 1/2 cup water, and soy sauce in a small saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes or until sugar is dissolved. Combine cornstarch and 1/4 cup water; stir into sugar mixture. Bring to a boil, and cook 1 minute or until thick. Remove from heat; stir in ginger. Keep warm.

TO PREPARE VEGETABLE STIR-FRY:
Heat 1 teaspoon oil in skillet over medium-high heat. Add bell pepper and snow peas, and stir-fry 2 minutes. Add tomato, and stir fry 1 minute. Serve over pasta, and top with ginger sauce and tofu wedges.




Per serving: 602 Calories; 14g Fat (20% calories from fat); 24g Protein; 99g Carbohydrate; 71mg Cholesterol; 658mg Sodium
Food Exchanges: 4 1/2 Starch/Bread; 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates

Notes

NOTES : Okay-Good (a bit weird the combination of foods)

Even though it states that it serves 4, I think it rather only serves 2 to 3.

This is the kind of main dish that will wow guests or family on many different levels - lots of color, lots of texture, and lots of spice. You might want to double the recipe for the steaks for another meal. They're great stacked on a sandwich with lettuce and a few slices of grilled tomato.

Serving size: 4 tofu wedges, 1/2 cup pasta, 1/2 cup vegetable stir-fry, and 1/4 cup ginger sauce

Nutr. Assoc. : 0 5290 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4363
0

Source

Servings/Yield