Herb-Marinated Seared Tofu
Published Sept. 8, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons finely chopped shallot (from 1 small shallot)
- 2tablespoons fresh lemon or lime juice or red or white wine vinegar, plus more as needed
- Kosher salt (such as Diamond Crystal)
- 1½tablespoons plus ½ cup extra-virgin olive oil
- 1(14- to 16-ounce) block extra-firm tofu, sliced ½-inch thick and patted dry
- ½cup finely chopped fresh parsley (see Tip)
- ¼cup finely chopped fresh cilantro, mint, dill, chives, chervil, celery leaves, fennel or carrot tops, or a mix
- 1tablespoon fresh thyme, oregano, marjoram or tarragon leaves (optional)
- ½teaspoon red-pepper flakes
Nutritional analysis per serving (2 servings)
754 calories; 73 grams fat; 11 grams saturated fat; 0 grams trans fat; 49 grams monounsaturated fat; 10 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 20 grams protein; 756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 1½ 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 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.)
- Step 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.
- To save time, skip plucking parsley leaves: Instead, hold onto the stems of a small bunch of parsley with your non-dominant hand. Chop the leaves until you hit the stems, then continue to chop the leaves until finely chopped. Discard or compost the stems (or freeze them for stock).
Private Notes
Comments
Searing tofu and then tearing it into chunks gives it a crispy texture and a few soft edges for sauce to cling to. This method is my go-to for adding tofu to curries and saucy dishes. After discovering this method a couple years ago I will never marinate or just add raw cubes of tofu to a pan of sauce again. Just follow the instructions and you can’t go wrong - slice into 1/2” slabs, and sear each slab for 3-4 mins each side. Tear into chunks and toss/stir into prepared sauce.
Tofu, once dried out either in the oven or on the stovetop, absorbs far more flavor than pre-cook. As someone who's been cooking with tofu on the reg for over a decade I almost never bother with a pre-cook marinade anymore. Time and ingredient consuming. Hope that's helpful
Marinating it pre cook will prevent getting a good sear and color on the tofu. I think the point is the texture that sear gives pre marination.
I've made this so many times, wonderfully flavorful and fresh with all the herbs and lemon. Add one grated clove garlic. Double lemon juice. Add coconut aminos. A dash of Braggs. Less oil. Less salt. Love to eat a giant bowl of this with rice.
We added sugar snap peas and served over rice. It was excellent.
This was good without marinating before too. also, I added green Onions and chili crisp oil to the marinade which made it really yummy!
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