Seasoned Tofu Steaks and Vegetable Stir-fry with Ginger Sauce
Seasoned Tofu Steaks and Vegetable Stir-fry with Ginger Sauce might be just the main course you are searching for. This recipe serves 4. Watching your figure? This dairy free recipe has 368 calories, 13g of protein, and 8g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up rice vinegar, water, water, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
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.