Vegetarian Recipe: Crispy Tangy Tofu | Good Food

Crispy Tangy Tofu

Eric Gower

Makes 4 servings

Zest of one large lemon (Meyer lemon is even better, if you can find one)

Juice of one large lemon (about 4 tablespoons)

Zest of one orange

Juice of 1 orange

2 Tablespoons fresh carrot juice

1 Tablespoon honey

1 Tablespoon soy sauce

Pinch of cayenne pepper

3 scant Tablespoons rice flakes (you can substitute fine breadcrumbs if you can’t easily find rice flakes, but they are well worth seeking out)

Pinch of kosher or other salt

Pinch of freshly crushed black peppercorns

1 egg yolk

1 block organic silken tofu, drained then wrapped in paper towels

1 tsp chopped chives, chopped (optional)

Zest the lemon and orange and set aside. Squeeze the lemon and orange juices into a small saucepan, add the carrot juice, honey, soy sauce, and cayenne, and bring to a boil. Let it simmer on low heat while you prepare the tofu.

Add the rice flakes (or breadcrumbs), salt, and pepper to a spice grinder and pulse a few times. Be sure that the paper towels have absorbed as much water as possible from the tofu, then slice the tofu along its “equator,” creating 2 large flat-ish halves. Cut each of those in half, giving you 4 flat pieces. Spoon the egg yolk on one side of each piece, and evenly spread the rice-flake crust over them.

Heat the butter in a small, nonstick fry pan over medium heat and sauté the tofu, crust-side down, for about 5 minutes, until it browns nicely. Carefully flip the pieces over with a spatula, and briefly cook the other side, about 2 minutes. Pour some of the reduced sauce into a warm plate or shallow bowl, and slide the tofu into the center of the sauce, crispy side up, and top with the orange zest and lemon zest, and the optional chives.

via blogs.kcrw.com

To all of you who say you don`t like tofu, you haven`t tried this recipe! For tofu to taste good, it has to be well prepared and full of flavor. The only change I made to this recipe is that I used extra firm tofu instead of the silken tofu and I did not use the egg yolk. I found that the tofu was moist enough to pick up the breadcrumbs without it.