Herb Marinated Seared Tofu Recipe by Ricardo
Cooking Instructions 25 minutes 1 In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside. 2 In a nonstick skillet, heat 1½ tablespoons olive oil over medium-high. Season the tofu all over with salt, then add to the skillet in two batches if necessary and cook until golden brown, 4 minutes per side. Transfer to a plate or cutting board and let cool slightly 3 Meanwhile, to the shallot mixture, add the remaining ½ 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.) 4 When the tofu is cool enough to handle, rip it into ½-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. 1 In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside. 1 In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside. 2 In a nonstick skillet, heat 1½ tablespoons olive oil over medium-high. Season the tofu all over with salt, then add to the skillet in two batches if necessary and cook until golden brown, 4 minutes per side. Transfer to a plate or cutting board and let cool slightly 2 In a nonstick skillet, heat 1½ tablespoons olive oil over medium-high. Season the tofu all over with salt, then add to the skillet in two batches if necessary and cook until golden brown, 4 minutes per side. Transfer to a plate or cutting board and let cool slightly 3 Meanwhile, to the shallot mixture, add the remaining ½ 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.) 3 Meanwhile, to the shallot mixture, add the remaining ½ 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.) 4 When the tofu is cool enough to handle, rip it into ½-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. 4 When the tofu is cool enough to handle, rip it into ½-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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rich and Creamy Chocolate Mousse ❤️ California Farm Valentines Dinner California Farm Made Granulated Garlic Baked cheese cake (no flour) Lasagna Rich and Creamy Chocolate Mousse ❤️ California Farm Valentines Dinner California Farm Made Granulated Garlic Baked cheese cake (no flour) Lasagna Amla goli California Farm Valentines Dinner Pomegranate Plum & Mint Juice Rolex Instant Amala Pickle My best Tiger nut milk ever Dry coriander leaves chutney Strawberry banana smoothie bowl Fruits Dimond sugar candy custard Kinnu jam Amla goli California Farm Valentines Dinner Pomegranate Plum & Mint Juice Rolex Instant Amala Pickle My best Tiger nut milk ever Dry coriander leaves chutney Strawberry banana smoothie bowl Fruits Dimond sugar candy custard Kinnu jam