Herb-Marinated Seared Tofu
Published September 7, 2022
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons finely chopped shallot (from 1 small shallot)
2 tablespoons fresh lemon or lime juice or red or white wine vinegar, plus more as needed
Kosher salt (such as Diamond Crystal)
1 ½ tablespoons plus ½ cup extra-virgin olive oil
1 (14- to 16-ounce) block extra-firm tofu, sliced ½-inch thick and patted dry
½ cup finely chopped fresh parsley (see Tip)
¼ cup finely chopped fresh cilantro, mint, dill, chives, chervil, celery leaves, fennel or carrot tops, or a mix
1 tablespoon fresh thyme, oregano, marjoram or tarragon leaves (optional)
½ teaspoon red-pepper flakes
Nutritional analysis per serving (2 servings)
10 grams carbs; 754 calories; 49 grams monosaturated fat; 10 grams polyunsaturated fat; 11 grams saturated fat; 73 grams fat; 3 grams fiber; 756 milligrams sodium; 20 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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 ½ 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 slightly
- Step 3
Meanwhile, to the shallot mixture, add the remaining ½ 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 ½-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.
To save time, skip plucking parsley leaves: Instead, hold onto the stems of a small bunch of parsley with your non-dominant hand. Chop the leaves until you hit the stems, then continue to chop the leaves until finely chopped. Discard or compost the stems (or freeze them for stock).
Private Notes
Comments
Searing tofu and then tearing it into chunks gives it a crispy texture and a few soft edges for sauce to cling to. This method is my go-to for adding tofu to curries and saucy dishes. After discovering this method a couple years ago I will never marinate or just add raw cubes of tofu to a pan of sauce again. Just follow the instructions and you can’t go wrong - slice into 1/2” slabs, and sear each slab for 3-4 mins each side. Tear into chunks and toss/stir into prepared sauce.
Tofu, once dried out either in the oven or on the stovetop, absorbs far more flavor than pre-cook. As someone who's been cooking with tofu on the reg for over a decade I almost never bother with a pre-cook marinade anymore. Time and ingredient consuming. Hope that's helpful
I must modify my first review. After spending way too much time cleaning my cooktop (I don't tend to fry anything, so have little patience for splatter...), I made it again this time baking the tofu. Brushing the tofu slabs lightly in EVOO and dredging in cornstarch allows the tofu to get nice and crispy in a 350° oven. Then I drizzled probably no more than 1/4 cup EVOO into the lemon/shallot/herb mixture and the resulting dish had all the flavour with no greasiness, and a lot less clean-up!
This dish benefits greatly from using an abundance of herbs ... twice that recommended in the recipe. I used cilantro, chives, dill and mint in equal measure and it was delicious, almost addictive. Otherwise, I followed the recipe as described. Highly recommended.
We cook tofu a few times a week, but I'd never tried this method before. Now I'm a convert. This was wonderful made with herbs from our garden (parsley, chives, basil). I used a bit of onion rather than a shallot because that's what was available. Served over a bed of arugula with a few good cherry tomatoes and half an avocado--such a revelation. (The tofu I had was firm rather than extra-firm, so I pressed some of the water out while chopping the herbs).
This is a pretty great dish! I dont like parsley, so I used mostly dill with cilantro, basil, and oregano. I used like twice the amount of lemon and still didnt feel line it was enough. Added a ton of capers at the end and that gave it the zing and brightness it needed. Delicious.