Spicy lemon and black pepper tofu
My first time cooking with tofu! (I know, I'm a terrible vegetarian!)
It was delicious, and so easy. Don't know why I put it off for so long!
More photos here :)
Serves 2
400g firm tofu
1tbsp sunflower oil
1 lemon, juice only
1tsp cracked black pepper
1tsp red chilli, finely chopped
Cut the tofu into 1/2cm slices, and then press it to remove any excess water. If you don't have a tofu press, just sandwich the slices of tofu between several sheets of kitchen paper or a clean tea towel, and place a heavy object on top. Leave it for at least 10 minutes.
Heat the oil in a frying pan, and add the slices of tofu in a single layer. Add a good squeeze of lemon, and plenty of black pepper. Cook for several minutes, until the underside of the tofu is beginning to brown, and then turn each piece over. Add another squeeze of lemon and more black pepper, along with the finely chopped chilli. Cook for several more minutes.
Continue turning the tofu, adding more lemon juice and pepper each time, until it becomes as brown and crispy as you would like it. You may not want to add the entire lemon's worth of juice.
It was delicious, and so easy. Don't know why I put it off for so long!
More photos here :)
Serves 2
400g firm tofu
1tbsp sunflower oil
1 lemon, juice only
1tsp cracked black pepper
1tsp red chilli, finely chopped
Cut the tofu into 1/2cm slices, and then press it to remove any excess water. If you don't have a tofu press, just sandwich the slices of tofu between several sheets of kitchen paper or a clean tea towel, and place a heavy object on top. Leave it for at least 10 minutes.
Heat the oil in a frying pan, and add the slices of tofu in a single layer. Add a good squeeze of lemon, and plenty of black pepper. Cook for several minutes, until the underside of the tofu is beginning to brown, and then turn each piece over. Add another squeeze of lemon and more black pepper, along with the finely chopped chilli. Cook for several more minutes.
Continue turning the tofu, adding more lemon juice and pepper each time, until it becomes as brown and crispy as you would like it. You may not want to add the entire lemon's worth of juice.