Sunday, 9 May 2010

Lemon and Herb Tofu

This little dish is great added into a stirfry, or with a sweet-chilli dipping sauce. It is one of my favourites, and works equally well with chicken for the meat eaters out there.

Lemon and Herb Tofu
Serves: 2

250g tofu, firm
1 tsp lemon peel
3 tbsp lemon juice
2 cloves garlic
3 g basil
3 g thyme
3 g parsley
1 pinch salt
1 pinch pepper

This recipe is best prepared the night before.
Remove the tofu from the packet and place on a flat plate, place a chopping board atop it and weight it down with some heavy books/tins.
After at least 3 hours, you can remove the weights and pour off all the excess water.
Chop the tofu into bite-sized cubes.
Grate the lemon zest into a ziplock/resealable bag and add in the herbs, juice and pepper. Grind the garlic with the salt in a pestle and mortar (or just chop the garlic finely if you dont have one) and add into the marinade bag.
Add in the tofu and leave to marinate for as long as possible. Check occasionally to make sure there is still liquid, if there is none left in the bag you can add a little more lemon juice. The tofu will absorb as much flavour and liquid as possible to replace all the liquid you removed by pressing.
This tofu can then be dry fried or grilled, whatever your taste!

103 calories per serving, 5.4g F, 1.1g SF, 6.4g C, 1.4g S, 2.0 Fb, 10.8g P

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