You are here

Basil Tofu Italiano

Diet.Guru's picture
  Extra firm tofu 1 1⁄2 Pound, cut crosswise into 8 slices
  Canola oil 3 Tablespoon (Divided)
  Red bell peppers 2 Medium, thinly sliced to make 2 cups
  Sliced mushrooms 10 Ounce (1 Package, Button / Cremini)
  Garlic 4 Clove (20 gm), minced to make 2 teaspoons
  Salt 1⁄2 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Thinly sliced fresh basil 1⁄4 Cup (4 tbs)

1. Set tofu on a plate lined with a double layer of paper towels; top with more paper towels and another plate, then put a can on top of plate so sides of tofu bulge slightly. Let stand 5 to 10 minutes, then pour off and discard liquid. Pat dry with clean paper towels.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden, 3 to 4 minutes per side. Transfer to plates and keep warm in a 200°F oven.
3. Heat remaining 2 tablespoons oil in skillet over medium heat. Add peppers; cook until softened, about 5 minutes. Add mushrooms, garlic, salt, and red pepper flakes. Cover and cook until mushrooms begin to release their liquid, about 3 minutes. Uncover, increase heat to high, and cook until almost all of the liquid has evaporated, about 3 minutes longer.
4. Stir in basil. Divide vegetables over tofu and serve.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)