• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Seasoned Tofu Steaks & Vegetable Stir-Fry with Ginger Sauce

  • Recipe Submitted by on

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


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

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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