Herb-Marinated Seared Tofu
Pan-seared tofu, torn into chunks then soaked in a bright, herby sauce, makes a great addition to many meals: Pile it on top of grains, salad greens, noodles or yogurt; tuck it into a pita; or toss it with chunks of roasted squash. The herbs and seasonings used in this sauce can shift, depending on what you have on hand and what sounds good. Add capers, anchovies or olives for brininess; or harissa, fresh chile or ginger for spice. You can even use wilted herbs and hearty greens. For additional texture, add nuts and seeds, or tomatoes, thinly sliced celery or avocado. Eat it right away or refrigerate for another day. It’s a practical yet vibrant dish that you’ll make on repeat.
- Total:
- Serves: 2 persons
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)
- 1 ½tablespoons 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
- 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
Instructions
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 slightlyStep 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.