Extra-firm tofu, cooked until crisp, can be a satisfying substitute for meat. For a complete meal, pair it with a serving of whole grains and a fruit or vegetable, as pictured here with quinoa and avocado.
Body+Soul, April 2010
Yield Serves 3 to 4
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
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.
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.
Transfer tofu to a baking dish, and pour marinade over top. Refrigerate for 1 hour.
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.
Miso Dipping Sauce: Whisk together orange juice, miso, grapeseed oil, grated ginger, grated garlic, rice vinegar, and kosher salt.