Herb-Marinated Seared Tofu

Name: Herb-Marinated Seared Tofu
Total time: 25 min
Ingredients: 3 tablespoons finely chopped shallot (from 1 small shallot); 2 tablespoons fresh lemon or lime juice or red or white wine vinegar, plus more as needed; Kosher salt (such as Diamond Crystal); 1 1/2 tablespoons plus 1/2 cup extra-virgin olive oil; 1 (14- to 16-ounce) block extra-firm tofu, sliced 1/2-inch thick and patted dry; 1/2 cup finely chopped fresh parsley (see Tip); 1/4 cup finely chopped fresh cilantro, mint, dill, chives, chervil, celery leaves, fennel or carrot tops, or a mix; 1 tablespoon fresh thyme, oregano, marjoram or tarragon leaves (optional); 1/2 teaspoon red-pepper flakes

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Total: 25 minutes

Servings: 2

Author : Ali Slagle

block tofu extra firm tofu parsley

Ingredients

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3 tablespoons finely chopped shallot (from 1 small shallot)2 tablespoons fresh lemon or lime juice or red or white wine vinegar, plus more as neededKosher salt (such as Diamond Crystal)1 1/2 tablespoons plus 1/2 cup extra-virgin olive oil1 (14- to 16-ounce) block extra-firm tofu, sliced 1/2-inch thick and patted dry1/2 cup finely chopped fresh parsley (see Tip)1/4 cup finely chopped fresh cilantro, mint, dill, chives, chervil, celery leaves, fennel or carrot tops, or a mix1 tablespoon fresh thyme, oregano, marjoram or tarragon leaves (optional)1/2 teaspoon red-pepper flakes

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Instructions

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Step 1

In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside.

Step 2

In a large (12-inch) nonstick skillet, heat 1 1/2 tablespoons olive oil over medium-high. Season the tofu all over with salt, then add to the skillet and cook until golden brown, 3 to 5 minutes per side. Transfer to a plate or cutting board and let cool slightly

Step 3

Meanwhile, to the shallot mixture, add the remaining 1/2 cup olive oil, all the fresh herbs you’re using and the red-pepper flakes. Season generously with salt and stir to combine. (For a smoother sauce, blitz everything in a food processor.)

Step 4

When the tofu is cool enough to handle, rip it into 1/2-inch pieces and add to the sauce. Stir to combine. Eat right away, let sit at room temperature for up to 2 hours, or refrigerate for up to 3 days. Re-season with salt and lemon juice as needed, as flavors shift from the fridge.

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