Sunday, 26 April 2015

Crispy Lemon Tofu




Crispy Lemon Tofu
Serves 4

2 packages organic extra firm tofu
3 organic lemons
1 teaspoon organic extra virgin olive oil


Drain the water from the tofu and cut each package into 6 filets. Add them and the juice of one and 1/2 lemons to ziplock bag. Save the other half of the lemon for later. For this recipe I usually start marinating the tofu in the morning when I make breakfast so that they have the opportunity to marinate all day.

Using a large saut� pan, (I like to use one with straight sides so that the liquids are contained), add the tofu to the pan one filet at a time. The more filets they are able to touch the bottom of the pan the better. Add the juice of the the third lemon to the pan and turn on heat to low-medium.

Gently coat and preheat oven to broiler setting.

Allow the tofu to simmer in the lemon juice until the juice is almost reduced completely while not allowing the tofu to stick to the pan. The key to this is the adjusting the temperature accordingly as the juice begins to reduce (less juice = lower temp) and gently moving the tofu occasionally to make sure it is not sticking.

Once the juice is reduced, add tofu to the broiler pan, top with the remaining 1/2 of a lemon, and broil until golden or desired crispiness is reached on one side, about 5-8 minutes, then flip and brown the second side if desired.

I love pairing this tofu with my Creamy Lemon Asparagus Pasta recipe:




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