This is a yummy vegetarian dish and only takes about 30-35 minutes from start to finish, so great for a week night

1 package reduced-fat firm tofu, drained
1/4 cup all purpose flour
2 TBS dry breadcrumbs
1/2 tsp dried thyme
1/4 tsp dried dill
1/4 tsp salt
1/4 tsp paprika
1/4 tsp freshly ground pepper
1 large egg, lightly beaten
2 tsp vegetable oil
1/3 cup rice vinegar
1/3 cup sugar
1/2 cup water
2 TBS low-sodium soy sauce
1 TBS cornstarch
1/4 cup water
1 TBS minced peeled fresh ginger
1 tsp vegetable oil
1 cup yellow bell pepper cut in strips
1 cup snow peas, trimmed (use frozen since out of season)
1/2 cup chopped plum tomato (or canned)
2 cups hot cooked angel hair pasta (about 4 oz uncooked pasta)

Cut tofu lengthwise into 4 ½-inch thick slices.  Place onto several layers of paper towels, cover steaks with additional paper towels, place heavy pot on top and let stand 5 minutes (this is to get excess moisture out of the tofu).

Combine flour and next 6 ingredients.  Dredge each tofu steak in mixture, dip in egg; dredge again in flour mixture.  Heat 2 tsp oil in a large nonstick skillet over medium-high heat.  Add tofu steaks; cook 3-5 minutes on each side (or until browned).  Remove from each skillet; cut each tofu steak into 4 triangles.  Keep warm.

Combine vinegar, sugar, ½ cup water and soy sauce in small saucepan; bring to a boil over medium-high heat.  Reduce heat, and simmer, uncovered, 3 minutes or until sugar is dissolved.  Combine cornstarch and 1/4 cup water; stir into sugar mixture (do not add cornstarch directly to hot liquid without first combining with cold liquid as directed...it will turn into a clumpy mess!).  Bring to a boil, and cook 1 minute or until thick. Remove from heat; stir in ginger. Keep warm.

Heat 1 teaspoon oil in skillet (I would use the same pan that I cooked the tofu in).  Add bell pepper strips and snow peas, stir-fry 2 minutes.  Add tomato; stir-fry 1 minute.  Serve over pasta; top with tofu and ginger sauce.

 

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