Hi, folks! Fancy a 5 minutes prepping + 10 minutes cooking nutritious lunch? Here’s one of the dishes I eat those busy days when cooking isn’t among my priorities.
This is the first recipe containing tofu that I post. This product is well-known among vegans, vegetarians and a great number of veg-curious. For those few who have never heard of it, tofu comes from the curds of soy milk after a coagulant agent is added. Those curds are pressed to remove the excess of liquid forming a block. There are many types of it: soft, firm, extra-firm, marinated, smoked… Even tofus of the same type vary in flavour depending on the brand. Anyway, personally, I don’t like the flavour of plain tofu so my dishes usually involve using flavoured tofu or marinating the plain one.
This recipe requires extra-firm, or at least firm, tofu. You can improve the quality of your meal by picking a tasty side dish, this recipe combines with almost anything you choose.
If you’re reading this post, I assume you don’t have much time so, without further ado, let’s go to the kitchen!
- 220g of firm smoked tofu (I used Tofoo® smoked)
- 2 Tbsp of “stir-fry oil” (a blend of sunflower, sesame, ginger and garlic oil)
- lemon zest
- Smoked tofu: plain tofu + liquid smoke
- Stir-fry oil: ginger and sesame oils are the ones that give the best flavour to this dish but you can use any combination of vegetal oils you like (leave a comment below letting me know which one you choose 😊)
- Lemon zest: any citrus peel (orange, lime, tangerine, grapefruit…)
- Drain the tofu pressing it with a kitchen cloth and cut it into 1cm slices.
- Heat the oil in a big pan (you’ll need to fry them in two batches, heat a Tbsp of oil for each one) and place the tofu slices.
- Add salt, pepper and lemon zest (I cook this dish so often, I use a self-made mix of 50% pepper-50% lemon zest). Fry at medium heat for 5 minutes, flip the slices, add pepper and lemon zest and fry for 5 minutes. If the tofu gets stuck to the pan at any point, unstick it with a spatula and lower the heat.
- Complete both batches and serve it with any salad or side dish you like. It’s perfect with a spinach-avocado salad or a chickpea-carrot stir-fry.