CRISPY TOFU YUMS

Ingredient:

200g extra-firm tofu, cut into 1/2-inch slices
2 teaspoons fresh lemon juice
1 teaspoon soy sauce
2 cloves garlic, grated
1 teaspoon olive oil, or more as needed
200g cauliflower
Salt and pepper to taste

Instructions:

Step 1

Place 2 layers of paper towels on a flat work surface; arrange tofu slices on top. Cover tofu slices with a baking sheet. Place cans, jars, or book on top of the baking sheet. Press tofu for 15 minutes. Remove weights and discard accumulated liquid.

Step 2

Mix lemon juice, soy sauce, and garlic together in a bowl.

Step 3

Place tofu slices on the baking sheet; pour lemon juice mixture on top. Let tofu marinate for 15 minutes.

Step 4

Preheat a large skillet over medium heat; pour in olive oil. Add tofu slices in a single layer. Cover and cook until golden brown on the bottom, 5 to 7 minutes. Flip tofu and continue to cook, covered, until golden brown on the second side, about 5 minutes more. Remove lid and cook uncovered for 2 to 3 minutes.

Step 5

Boil the cauliflower in boiling water and immediately cover in ice cold water. Pat dry well with a towel and season with salt and pepper.

Nutrition Facts: