Pan-seared Curry Tofu with Lemon Glass Noodles
1/2 Block Firm Tofu, cut into triangles
1/2t Curry Powder
1/2t Sesame Oil
1 Package Rice Noodles
1 Red Bell Pepper, 1 Zucchini both julienned
1 Sliced Tomato
1C Vegetable Broth
6-8 Mint Leaves
Zest of 1 Lemon
Blot off tofu wedges with paper towel.
Sprinkle curry powder on dry tofu. Saute tofu in sesame oil.
Remove and reserve pan.
Saute pepper, zucchini, and tomato in leftover oil.
Cook glass noodles according to pack directions. Add noodles to pan, and saute.
Add broth, mint, and lemon zest, toss and plate.
GDA Cooking - August 18, 2010