Recipe by: NYT Cooking
Total time: 25 minutes Serves: 2
Ingredients:
- 3 tbsp finely chopped shallot
- 2 tbsp fresh lemon juice
- salt & pepper to taste
- 1(14- to 16-ounce) block extra-firm tofu, sliced ½-inch thick and patted dry
- ½ cup finely chopped fresh parsley
- ½ cup finely chopped cilantro
- ½ tsp red-pepper flakes
- 1½ tbsp plus ½ cup olive oil
- OPTIONAL: 1 tbsp dried thyme or oregano
- OPTIONAL: ¼ cup chopped mint leaves, chives, dill, celery or fennel leaves
Directions:
- In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside.
- In a large nonstick skillet, heat 1½ 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
- 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.)
- When the tofu is cool enough to handle, rip or cut it into ½-inch pieces and add to the sauce. Stir to combine.