Thai-seared tofu from 1997

[wallycat]

I'm surfing through some old recipes on the home page and found this one. It has 4 stars.
I can't find a review here...anyone make this? If you have, did you use the silken tofu or the other style of tofu...
Here's the recipe to jog your memory :)

Thai-Seared Tofu
From Cooking Light


1/2 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1/2 cup low-sodium soy sauce
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
2 tablespoons molasses
1 tablespoon minced peeled fresh ginger
1 tablespoon vegetable oil
2 teaspoons curry powder
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 (10.5-ounce) packages reduced-fat firm tofu, drained
Cooking spray
6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)

Combine first 11 ingredients in a medium bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce mixture; cover and marinate in refrigerator at least 2 hours.
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 skillet; cook 2 minutes on each side or until browned. Remove from skillet. Set aside; keep warm.

Add reserved marinade to skillet; bring to a simmer over medium-high heat. Spoon noodles onto plates; top with tofu slices. Drizzle warm marinade over tofu and noodles.

Yield: 4 servings (serving size: 1 1/2 cups noodles, 2 tofu slices, and 1/2 cup sauce)

NUTRITION PER SERVING
CALORIES 450 (14% from fat); FAT 7.1g (sat 1.1g, mono 1.7g, poly 3.2g); PROTEIN 19.7g; CARB 73.6g; FIBER 4.2g; CHOL 0.0mg; IRON 4.3mg; SODIUM 914mg; CALC 68mg;

Cooking Light, APRIL 1997

[kristalsnow7]

I vaguely remember making this one when the recipe first appeared....and not liking it too well. I think I didn't let it marinate long enough, though. And some of the sauce burned in the pan. :o

So, I would chalk my experience up to user error. Sorry, I'm sure that doesn't help at all!

I'd be curious to hear if anyone else has tried this one with better results. I love all the flavors and adore tofu, so I might try this again myself.

[marshmallow]

I haven't made this recipe but have made similar ones. I wouldn't use silken tofu. It will fall apart too much and doesn't really have any "bite" to it. Japanese-style firm tofu or the even firmer Chinese style would work well.