Ingredients
The following ingredients have 4 Servings
- 2 14-ounce packages extra-firm tofu
- 4 large garlic cloves (smashed)
- 1 1/2 teaspoons sea salt or kosher salt (plus more to season)
- 1/2 cup packed fresh mint leaves (chopped)
- zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon red pepper flakes
- 2 TBS extra-virgin olive oil
Instruction
- 1. Drain tofu with EZ Tofu Press or between books/towels if you have no press.
- 2. Slice each piece of tofu crosswise into 4 (1/2-inch) thick slabs.
- 3. Mash the garlic to a paste with the salt. In a large bowl, whisk together the mint, lemon zest, lemon juice, garlic paste, and pepper flakes. Whisking constantly, drizzle in the olive oil.
- 4. Toss the tofu with the marinade, cover with plastic wrap, and let it sit at room temperature for 30 minutes, or refrigerate it for up to 12 hours.
- 5. When you are ready to cook, preheat a large skillet over medium-high heat for several minutes. Lift the tofu from the marinade and place it in the pan. Reserve the marinade. Press tofu down with spatula while cooking. Some liquid will come out, that is good. Cook for 5 minutes, then reduce the heat to medium and continue to cook until the tofu is well browned, a few more minutes. Flip the tofu over, and cook until the tofu is browned on the second side and cooked through.
- 6. Transfer the tofu to a serving platter. Pour the oil out of the pan, then add the reserved marinade. Stir and simmer for 1 to 2 minutes, scraping up the browned bits from the bottom of the pan; pour over the tofu and serve.
