Shallot-Marinated Tofu with Miso Dipping Sauce
- Comments()
- Yield Serves 3 to 4
Ingredients
- 1 container extra-firm tofu
- 3 tablespoons lemon juice
- 1 1/2 teaspoons grated lemon zest
- 3 tablespoons orange juice
- 3 tablespoons grapeseed oil
- 3 thinly sliced shallots
- 2 tablespoons finely shredded cilantro
- 1 teaspoon Dijon mustard
- Salt and pepper
For the Miso Dipping Sauce
- 1/4 cup orange juice
- 1 tablespoon miso
- 2 tablespoons grapeseed oil
- 1 teaspoon grated ginger
- 1 teaspoon grated garlic
- 1 teaspoon rice vinegar
- 1/4 teaspoon kosher salt
Directions
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Slice tofu into 1/2-inch pieces. Place a double layer of paper towels on a baking sheet, and arrange tofu on towels. Top with double layer of paper towels and a baking sheet. Weight down with a few cans for 20 minutes.
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Whisk together lemon juice, grated lemon zest, orange juice, grapeseed oil, thinly sliced shallots, finely shredded cilantro, and Dijon mustard. Season with salt and pepper.
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Transfer tofu to a baking dish, and pour marinade over top. Refrigerate for 1 hour.
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Remove tofu, scraping off excess
marinade, and set marinade aside.
Heat a nonstick pan over medium
heat. Add tofu in a single layer and
cook until crisp, about 6 minutes.
Turn and cook the other side, 3 minutes
more. Remove from pan. -
Add shallots and remaining marinade to the pan. Simmer until shallots are tender, about 6 minutes. Spoon over tofu and serve immediately with miso dipping sauce.
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Miso Dipping Sauce: Whisk together orange juice, miso, grapeseed oil, grated ginger, grated garlic, rice vinegar, and kosher salt.
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