Equipment
Ingredients
Tofu Prep
- 400 g extra-firm tofu, drained
- 30 ml neutral cooking oil
Herby Sauce
- 30 g fresh parsley, finely chopped
- 40 g shallot, minced
- 1 garlic, minced
- 45 ml red wine vinegar
- 60 ml extra virgin olive oil
- 3 g kosher salt
- 1 g red pepper flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 592 kcal
- Protein
- 21 g
- Carbohydrates
- 8 g
- Fat
- 56 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 604 mg
- Saturated Fat
- 8 g
- Monounsaturated Fat
- 25 g
- Polyunsaturated Fat
- 9 g
- Potassium
- 435 mg
- Calcium
- 598 mg
- Iron
- 5.6 mg
- Magnesium
- 84 mg
- Phosphorus
- 248 mg
- Zinc
- 2.4 mg
- Vitamin A
- 74 mcg
- Vitamin C
- 23 mg
- Vitamin E
- 4.6 mg
- Vitamin K
- 270 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.8 mg
- Folate
- 48 mcg
- Water
- 216 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wrap the drained extra-firm tofu firmly in a clean kitchen towel and press gently with your hands to extract excess surface moisture.
Using your hands, tear the pressed tofu block into uneven 2.5cm chunks. The jagged, craggy edges are intentional and will create a crispier exterior and better absorb the sauce.
In a medium mixing bowl, whisk together the minced parsley, shallot, garlic, red wine vinegar, extra virgin olive oil, kosher salt, and red pepper flakes. Set aside.
Heat the neutral cooking oil in a large skillet over medium-high heat (about 190°C/375°F) until shimmering. Carefully add the torn tofu chunks in a single layer, ensuring they are not crowded.
Sear the tofu undisturbed for 3 to 4 minutes until a golden crust forms on the bottom. Toss or flip the pieces, cooking for an additional 4 to 5 minutes to crisp the remaining sides.
Immediately transfer the hot, seared tofu directly from the skillet into the mixing bowl containing the herby sauce. Toss gently to coat all the pieces evenly.
Allow the tofu to rest in the sauce for at least 15 minutes before serving. This allows the warm tofu to act like a sponge, drawing the vinaigrette deep into its interior.
Chef's Notes
- Tearing tofu instead of dicing it is a game-changing technique. The resulting irregular surfaces crisp up significantly better in a hot pan and hold onto sauces, marinades, and dressings more effectively.
- Tossing the tofu into the vinaigrette while it is piping hot is a crucial step. The heat causes the structure of the tofu to expand and become porous, actively pulling the acidic, herbaceous sauce deep into the interior rather than just coating the outside.
- This dish is an ideal make-ahead component. Because the flavors continue to meld and penetrate over time, it will taste even better on day two or three, making it excellent for packed lunches.
Storage
Refrigerator: 4 days — Store in an airtight container. The tofu will continue to absorb flavors as it sits, making it excellent for meal prep.
Reheating: Enjoy cold, at room temperature, or gently warmed in a skillet over low heat.
Troubleshooting
Tofu sticks to the pan or tears when flipping
Cause: The pan was not fully heated before adding the tofu, or it was flipped before a crust could form
Fix: Use a thin metal spatula to assertively scrape under the stuck pieces to save the crust
Prevention: Ensure the oil is hot and shimmering before adding tofu. Do not attempt to move the pieces until they naturally release from the pan surface
Tofu lacks flavor inside
Cause: The tofu was not tossed in the sauce while hot, or it did not rest long enough
Fix: Let it sit longer, up to overnight in the refrigerator, to continue absorbing the sauce
Prevention: Toss the tofu into the dressing immediately after taking it off the heat, as the heat expands the structure, drawing in liquid
Cultural Context
While tofu has been a vital staple in East Asian diets for millennia, this preparation method marries its incredible textural adaptability with the bold, highly acidic flavor profile typical of South American chimichurri or European salsa verde. It serves as a testament to tofu's remarkable ability to bridge culinary traditions and absorb diverse global flavor profiles.
