After all my dietary sins this week, I atoned for it with this meal. I felt quite virtuous about it, too; a good Catholic enjoys doing penance. The tofu was quite tasty–slightly lemon-y, mint-y, and garlic-y. It’s a tad redder than it should be because I got over-enthusiastic with the paprika. Nevertheless, I enjoyed the garlic mint sauce, but I would ramp up the flavors, as I have noted in the recipe. I like to follow a recipe exactly the first time I try it, but I was a bit alarmed by the directions in the original. It said to press the tofu while it was cooking by weighting it down with another skillet and a large can of tomatoes. My top skillet got hot and I worried about heating an unopened can of tomatoes. It’s far safer to press the tofu before cooking, so I’ve given directions how to do this.
Pressed Tofu with Garlic Mint Sauce
2 packs firm tofu, cut into 3/4 inch slices
4-6 cloves garlic
1 1/2 -2 teaspoons salt
1/4 – 1/2 cup mint leaves, chopped
lemon zest from 1 lemon
3 tbs lemon juice (half a lemon)
1/4 teaspoon paprika
1 cup vegetable broth
1. In a large bowl or dish, make the marinade. First, mash garlic and salt together into a paste. Combine with mint, lemon zest, lemon juice, paprika, and 1/2 cup vegetable broth and mix. Set aside.
2. Cover a large rimmed baking sheet with 2 layers of paper towels and place tofu in a single layer on top. Cover the tofu with more paper towels. Place another large rimmed baking sheet on top of the paper towels. Weight down the baking sheet with canned goods or books or both. Let sit for 20 minutes until tofu slices are flattened and the paper towels are soaked.
3. Place tofu slices into marinade, cover, and refrigerate for at least 1 hour.
4. Spray a large skillet with cooking spray. Heat skillet on medium. Gently shake tofu slices to shake off excess marinade, and place them in the pan to brown, about 4 minutes per side. You may need to do this in batches. Save the marinade.
5. After you remove the last batch of tofu, add the reserved marinade and the remaining 1/2 cup vegetable broth. Scrape up the browned bits from the bottom of the skillet. Simmer until the sauce is reduced by one third. Pour garlic-mint sauce over the tofu slices. Serve with hot rice and eat Chinese-style with chopsticks!