Extra-firm tofu, cooked until crisp, can be a satisfying substitute for meat. For a complete meal, pair it with a serving of whole grains and a fruit or vegetable, as pictured here with quinoa and avocado.

Body+Soul, April 2010


Recipe Summary



Ingredient Checklist
For the Miso Dipping Sauce


Instructions Checklist
  • Slice tofu into 1/2-inch pieces. Place a double layer of paper towels on a baking sheet, and arrange tofu on towels. Top with double layer of paper towels and a baking sheet. Weight down with a few cans for 20 minutes.

  • Whisk together lemon juice, grated lemon zest, orange juice, grapeseed oil, thinly sliced shallots, finely shredded cilantro, and Dijon mustard. Season with salt and pepper.

  • Transfer tofu to a baking dish, and pour marinade over top. Refrigerate for 1 hour.

  • Remove tofu, scraping off excessmarinade, and set marinade aside.Heat a nonstick pan over mediumheat. Add tofu in a single layer andcook until crisp, about 6 minutes.Turn and cook the other side, 3 minutesmore. Remove from pan.

  • Add shallots and remaining marinade to the pan. Simmer until shallots are tender, about 6 minutes. Spoon over tofu and serve immediately with miso dipping sauce.

  • Miso Dipping Sauce:

    Whisk together orange juice, miso, grapeseed oil, grated ginger, grated garlic, rice vinegar, and kosher salt.