Thai-Seared Tofu

• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh cilantro
• 1/3 cup low-sodium soy sauce
• 1/2 cup fresh lime juice
• 1/4 cup chopped fresh mint
• 2 tablespoons honey
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons sesame oil
• 2 teaspoons curry powder
• 1/2 teaspoon crushed red pepper
• 4 garlic cloves, minced
• 2 (10.5-ounce) packages firm light tofu, drained
• Cooking spray
• 3 cups hot cooked spaghetti (about 6 ounces uncooked pasta)

1. Combine first 11 ingredients in a small bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in a shallow dish. Pour soy sauce mixture over tofu; cover and marinate in refrigerator at least 2 hours.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Remove tofu slices from marinade, reserving marinade. Add tofu slices to pan; cook 2 minutes on each side or until browned. Remove from pan. Set aside, and keep warm.
3. Add reserved marinade to pan; bring to a simmer over medium-high heat. Spoon pasta onto plates; top with tofu slices. Drizzle warm marinade over tofu and pasta.

fresh basil, fresh cilantro, soy sauce, lime juice, fresh mint, honey, fresh ginger, sesame oil, curry powder, red pepper, garlic, light tofu, cooking spray, pasta

Taken from www.myrecipes.com/recipe/thai-seared-tofu (may not work)