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:
- Calories: 339.2 Cal
- Protein: 28.6g
- Carbs: 17.3g
- Fat: 18.7g