Side Pannel
Seasoned Tofu Steaks & Vegetable Stir-Fry with Ginger Sauce
Seasoned Tofu Steaks & Vegetable Stir-Fry with Ginger Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 12 1/3 oz Firm tofu; drained **See
- -Note
- 1/4 c All-purpose flour
- 2 tb Dry bread crumbs
- 1/2 ts Dried thyme
- 1/4 ts Dried dill
- 1/4 ts Salt
- 1/4 ts Paprika
- 1/4 ts Ground black pepper
- 1 lg Egg; beaten
- 2 ts Vegetable oil
Directions
GINGER SAUCE
1/3 c Rice wine vinegar
1/3 c Sugar
1/2 c Water
2 tb Low-sodium soy sauce
1 tb Cornstarch
1/4 c Water
1 tb Fresh ginger; minced and
-peeled
VEGETABLE STIR FRY
1 ts Vegetable oil
1 c Yellow pepper; cut in strips
1 c Snow pea pods; fresh
1/2 c Plum tomato; whole, chopped
2 c Angel hair pasta; cooked,
-about 4 oz uncooked pasta
1. 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,
and let stand 5 minutes.
2. Combine flour and next 6 ingredients (flour through pepper). Dredge each
tofu steak in flour mixture. Dip in 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.
3. 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.
4. To prepare vegetable stir-fry, heat 1 teaspoon oil in skillet over
medium-high heat. Add bell pepper and snow peas, ad stir-fry 2 minutes. Add
tomato, and stir-fry 1 minute. Serve over pasta, top with ginger sauce and
tofu wedges.
NOTES : WW points = 7 The recipe called for reduced fat tofu which I
couldn't find.
1/3 c Rice wine vinegar
1/3 c Sugar
1/2 c Water
2 tb Low-sodium soy sauce
1 tb Cornstarch
1/4 c Water
1 tb Fresh ginger; minced and
-peeled
VEGETABLE STIR FRY
1 ts Vegetable oil
1 c Yellow pepper; cut in strips
1 c Snow pea pods; fresh
1/2 c Plum tomato; whole, chopped
2 c Angel hair pasta; cooked,
-about 4 oz uncooked pasta
1. 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,
and let stand 5 minutes.
2. Combine flour and next 6 ingredients (flour through pepper). Dredge each
tofu steak in flour mixture. Dip in 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.
3. 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.
4. To prepare vegetable stir-fry, heat 1 teaspoon oil in skillet over
medium-high heat. Add bell pepper and snow peas, ad stir-fry 2 minutes. Add
tomato, and stir-fry 1 minute. Serve over pasta, top with ginger sauce and
tofu wedges.
NOTES : WW points = 7 The recipe called for reduced fat tofu which I
couldn't find.
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