Soothing Tofu with Yogurt Mint Sauce
Seasoned and pan-fried tofu served with an easy mint yogurt sauce made in the blender. Recipe compliments of cookbook author Ying Chang Compestine.
1 block (12 to 16 ounces) extra-firm tofu
1 (1.23-ounce) package MAGGI TASTE OF ASIA Tofu and Vegetable Soup Mix
3 tablespoons canola oil
2 tablespoons white sesame seeds
1 tablespoon MAGGI Seasoning Sauce
Yogurt Mint Sauce (recipe follows)
- Cut tofu into 8 equal cubes by first cutting the block into 2 sheets, then cutting both sheets in half and then in quarters.
- Mix soup mix and 1/4 cup warm water in medium bowl. Add tofu; mix well. Cover; marinate in refrigerator for at least 1 hour.
- Heat oil in large, nonstick skillet over medium-high heat. Add sesame seeds; cook, stirring constantly, for about 1 minute or until seeds are fragrant. Transfer tofu from marinade to skillet along with seasoning sauce. Pan-fry for 3 minutes or until golden brown. Turn; pan-fry other side for 3 minutes or until golden brown. Serve with Yogurt Mint Sauce.
Makes 4 servings.
For Yogurt Mint Sauce: Place 1 cup plain yogurt, 1 small peeled, seeded and chopped cucumber, 2 to 3 tablespoons MAGGI TASTE OF ASIA Sweet Chili Sauce and 2 tablespoons fresh mint leaves in blender; cover. Blend until smooth.
Nutritional Information Per Serving (1/4 of recipe): Calories: 240 Calories from Fat: 140 Total Fat: 15 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 630 mg Carbohydrates: 12 g Dietary Fiber: 1 g Sugars: 9 g Protein: 14 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.