You may remember last week when I posted a review for the EZ Tofu Press, and now I am excited to share a tofu recipe with you, and have a giveaway! Ben, the creator of the EZ Tofu Press has been generous to offer a EZ Tofu Press to a reader! I am going to share this delicious recipe with you first, and then at the end of the post give you the details on the giveaway.
I was so excited to use my tofu press and found a yummy sounding, yet unconventional recipe to try it out with. I am very used to eating the typical tofu with soy sauce or some Asian sauce alike. So, when I found a recipe for tofu that featured citrus flavors, I was very intrigued. I am happy I tried it out, because it was really delicious and is definitely going t hold a place in our menu rotation.
First, you want to prep your extra firm tofu by getting as much water out as possible. I used the EZ Tofu Press for this and you can see how after only a short time, my thick brick of tofu turned into a thinner, more dense water free block of tofu.
By extracting the water, your tofu turns into something of a sponge, just waiting to absorb whatever you marinate it in. This makes for delicious flavors and textures. Using the EZ Tofu press really takes out any guess work with the pressing of the tofu. You pretty much know you have taken out as much water as possible.
After pressing the water out of the tofu, the marinade is made, and then the tofu sits in the marinade for as long as you want (preferably over an hour-I did mine overnight).
Then you cook it up, and it’s done. It’s really easy, and tasty.
- 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
- 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.