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Lemon juice and zest give the tofu in this recipe a fresh lemony burst in flavor which is complimented by a touch of sweetness and a spicy cilantro sauce. The dish is simple to prepare, with steps that can be taken in advance or over the course of a couple of days if you only have 10 minutes to cook here and there. It’s excellent served piping hot or at room temperature as either an appetizer or main course.

Yields – 6 Servings

Prep Time – 20 Minutes

Cook Time – 15 Minutes

Ingredients

• 1 pound firm or extra firm tofu
• 1/4 cup mellow white miso
• 1/4 cup fresh lemon juice
• 1 heaping teaspoon lemon zest
• 3 tablespoons maple syrup (split between tofu and sauce)
• 1/4 cup olive oil (split between tofu and sauce)
• Crushed red pepper flakes to taste
• 2 cloves garlic
• 1 bunch fresh cilantro, tough stems trimmed and discarded
• 2-3 tablespoons water
• Salt and pepper to taste

Instructions

Step 1

Slice the tofu into 1-inch slices. Arrange on a clean kitchen towel and cover with half the towel then place a weighted board on top so the tofu drains for at least 20 minutes.

Step 2

Combine the miso, lemon juice, lemon zest and 2 tablespoons maple syrup and a pinch of red pepper flakes in a medium mixing bowl.

Step 3

Add the drained tofu and toss to coat with marinade. May be prepared up to 24 hours in advance if refrigerated.

Step 4

In a blender, combine 3 tablespoons oil, garlic, cilantro, and water and remaining maple syrup. Blend.

Step 5

Season to taste with salt, pepper and pepper flakes. This sauce can be prepared up to 3 days in advance, stored, covered, in the refrigerator.

Step 6

When ready to cook, heat 1 tablespoon oil in a medium skillet until hot but not smoking. Add the tofu and cook, tossing often, until it is crispy and browned. Serve with sauce alongside.