Ingredients
1 container extra-firm tofu
3 tablespoons lemon juice
1 1/2 teaspoons grated lemon zest
3 tablespoons orange juice
3 tablespoons grapeseed oil
3 thinly sliced shallots
2 tablespoons finely shredded cilantro
1 teaspoon Dijon mustard
Salt and pepper
1/4 cup orange juice
1 tablespoon miso
2 tablespoons grapeseed oil
1 teaspoon grated ginger
1 teaspoon grated garlic
1 teaspoon rice vinegar
1/4 teaspoon kosher salt
Preparation
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.
Whisk together orange juice, miso, grapeseed oil, grated ginger, grated garlic, rice vinegar, and kosher salt.
