Tofu with Olives and Preserved Lemon
30 minutes or fewer
Today, preserved lemons are available at many grocers and specialty markets, although they are easy to make at home (see VT's recipe for Preserved Lemons). Add them to spicy stews and soups, and use leftover brine to add a citrus boost to vinaigrettes.
- 3 Tbs. vegetable oil
- 1½ lb. extra-firm tofu, drained and cut into 1-inch cubes
- 1 small onion, finely chopped (½ cup)
- 3 cloves garlic, minced (1 Tbs.)
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 2 cups low-sodium vegetable broth
- 1 preserved lemon
- ⅔ cup green olives
- 3 Tbs. finely chopped parsley
1. Heat oil in large skillet over medium heat. Sear tofu, turning occasionally, until golden and crisp on all sides, about 5 minutes. Remove from pan and drain on paper-towel-lined plate.
2. Sauté onion and garlic in same skillet 2 to 3 minutes, or until onion is soft. Stir in ginger and cinnamon, then add broth and tofu. Cover and simmer 15 to 20 minutes, stirring once.
3. Rinse preserved lemon under cold water, discard pulp, and cut peel into small pieces. Stir into tofu mixture with olives and parsley. Season with salt and pepper, and serve.