Herb-Marinated Seared Tofu 

By Ali Slagle

Published September 7, 2022

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
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Total Time
25 minutes
Rating
4(1,500)
Comments
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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.

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Ingredients

Yield:2 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

10 grams carbs; 754 calories; 49 grams monounsaturated 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

  1. Step 1

    In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside.

  2. 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

  3. 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.)

  4. 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.

Tip

  • 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).

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Ratings

4 out of 5
1,500 user ratings
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Comments

Stephanie

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.

Dr Eggplant

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!

Alexis

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

Erin

I cooked tofu yesterday in the Airfryer for the first time because it is summer so no oven and the crispy texture was much better than the spattered stove stop. I agree on the mess aspect.@Dr Eggplant

Erin

Do you boil the tofu in salted water first, as in the Wendy thr Scientist, way? I am still learning tofu.@Stephanie

Thomas Sherman

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.

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