Fried Tofu with Cucumber Herb Salad
Smell the fresh herbs!
Prepare tofu:
1) Wrap tofu well in paper towel.
2) Place a large cast iron skillet filled with canned goods on top of the tofu. Press for 30-60 minutes or until most of the liquid has been removed.
3) Crumble the tofu into a bowl and toss with corn starch.
4) Heat the sesame oil and cayenne olive oil in a large frying pan over high heat. Add in the tofu and cook for 5-7 minutes or until golden and crispy.
5) Reduce heat to medium and add in soy, garlic, and hoisin. Cook for an additional 7-10 minutes.
6) Season with salt and pepper.
Ingredients:
1 package firm tofu
1 tbsp Olive That! Cayenne Olive Oil
1 tbsp Olive That! Toasted Sesame Seed Oil
2 tbsp hoisin
2 tbsp corn starch
2 tbsp soy sauce
2 cloves garlic, thinly sliced
2 English cucumbers, quartered and sliced
1 handful fresh dill, chopped
1 handful fresh parsley, chopped
1 handful fresh cilantro, chopped
Juice of 1 red grapefruit
Juice of 1 orange
3 tbsp Olive That! Mild Chilean Arbequina EVOO
Serves 4
Reduce or increase the Cayenne Olive Oil based on your spice tolerance.
Prepare cucumber herb salad:
1) Place the cucumber and herbs in a large mixing bowl and toss to combine.
2) Mix with extra virgin olive oil and citrus juice.
3) Season with salt and pepper.
Use another Mild EVOO if the Chilean Arbequina isn't in season.
Grapefruit or Orange allergy? Switch out for another citrus or fruit juice.
Plating:
1) Spoon the cucumber herb salad onto a plate.
2) Top with fried tofu.
3) Drizzle sparingly with Cayenne Olive Oil, or an Extra Virgin Olive Oil if desired.
Check our current freshest EVOO here.