Crispy Pressed Tofu with Garlic, Lemon & Mint

serves 4-6
from: Peter Berley's The Flexitarian Table; posted online here


4 large garlic cloves, smashed
1 and 1/2 teaspoons sea salt or kosher salt
1/2 cup chopped fresh mint
zest of one lemon
3 tablespoons lemon juice
1/2 teaspoon red pepper flakes (or to taste)
1/4 cup extra virgin olive oil


two packages (24-28 oz total) extra firm tofu, pressed if desired

Mash the garlic to a paste with the salt. Whisk together the garlic paste, mint, lemon zest, lemon juice, and pepper flakes. Slowly whisk in olive oil.

Slice tofu into 1/2 inch thick slices (I made mine slightly thinner for more crispiness.)

Marinate the tofu in the marinade for at least half an hour at room temperature, or up to 4 hours in the fridge.

To cook the tofu, heat a large cast-iron skillet over medium-high heat with a little bit of olive oil.

Lay the tofu in the pan, and weigh it down with another heavy pan (with a brick or a big can in it to make it heavier, if necessary.) Cook for five minutes on medium high heat, then turn it down to medium heat and cook for five minutes more.

Then remove the weight, flip the tofu, return the weight, and cook for another 6-8 minutes on medium heat.

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