Crispy Lemon Herb Tofu
Bake it crispy, then drown it in the marinade.
Ingredients
- 1 block (14–16 oz) Extra-firm tofu
- 2 tbsp Cornstarch
- 1 tbsp Oil
- ⅓ cup (about 2 lemons) Lemon juice
- 2 tbsp Olive oil
- 2 tbsp Soy sauce
- 1 tbsp Honey
- ½ tsp ground Cardamom
- 1 tsp Sumac
- ½ tsp ground Cumin
- ½ tsp ground Coriander
- 1 leek or 3 scallions, thinly sliced (or ½ cup caramelized onions) Leeks or scallions
- ¼ cup chopped Cilantro (optional)
- ¼ cup chopped Parsley (optional)
- 2 tbsp chopped Mint (optional)
- 2 tbsp chopped Basil (optional)
- 1 tbsp Fogato fermented honey garlic
Steps
- Heat the oven to 425°F. Cut the tofu into cubes or slices.
- Toss with the oil and cornstarch and spread on a lined sheet pan, not touching.
- Bake until golden and crispy, flipping halfway.
- Meanwhile, make the marinade: lemon juice, olive oil, soy sauce, honey, cardamom, sumac, cumin, coriander, the herbs and the leeks, scallions or caramelized onions.
- Pour the marinade over the crispy tofu and toss until it's drowned.
- Back in at 425°F until the sauce turns sticky. Check at 15 minutes; give it up to 20.
Keep a handful of basil or mint for the end; they go dark in the oven. If the honey starts to scorch, pull it at 15 minutes.
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