Herb-Marinated Seared Tofu 

Searing tofu and then tearing it into chunks gives it a crispy texture and a few soft edges for sauce to cling to. This method is my go-to for adding tofu to curries and saucy dishes. After discovering this method a couple years ago I will never marinate or just add raw cubes of tofu to a pan of sauce again. Just follow the instructions and you can’t go wrong - slice into 1/2” slabs, and sear each slab for 3-4 mins each side. Tear into chunks and toss/stir into prepared sauce.

Tofu, once dried out either in the oven or on the stovetop, absorbs far more flavor than pre-cook. As someone who's been cooking with tofu on the reg for over a decade I almost never bother with a pre-cook marinade anymore. Time and ingredient consuming. Hope that's helpful

Marinating it pre cook will prevent getting a good sear and color on the tofu. I think the point is the texture that sear gives pre marination.

It says in the ingredients: (14- to 16-ounce) block extra-firm tofu, sliced ½-inch thick and patted dry. So you will slice it, then fry it.

This was truly fantastic. Proof that it’s easily adaptable: I didn’t have shallots, so I used sweet onion (and more of it), which I prefer anyway. I used a mix of lemon and lime (and a little more of it), I used somewhat less olive oil (1/4-1/2 cup) and it was still plenty. I used parsley and mint for the herbs (what I had on hand). I added capers, sliced radishes, pumpkin seeds, and leftover cooked farro. I sliced avocado on top rather than mixing it in. Had it on a bed of greens.

Very easy and excellent recipe. Added bith red vinegar and lemon to the shalot. Used a mix of parsley, chives, thyme and basil. And added a tomatoe thinly sliced and 2 tablespoons of capers. Served over warm jasmin rice. My vegan son loved it. I really liked marinating the tofu after searing it. And will use this method in other recipes. Thank you Ali.

I must modify my first review. After spending way too much time cleaning my cooktop (I don't tend to fry anything, so have little patience for splatter...), I made it again this time baking the tofu. Brushing the tofu slabs lightly in EVOO and dredging in cornstarch allows the tofu to get nice and crispy in a 350° oven. Then I drizzled probably no more than 1/4 cup EVOO into the lemon/shallot/herb mixture and the resulting dish had all the flavour with no greasiness, and a lot less clean-up!

Add less salt to to the tofu than you think! Also, I doubled tofu, lemon, and shallot but not the oil. That was the right move; it’s a very oily marinade.

I added a minced quarter of a preserved lemon to the sauce and it really took it over the top!

Thoughts on marinating in the lemon and shallots first, searing, then marinating in the herb dressing? I feel like you might get more depth of flavor this way.

this was fantastic - rich from the olive oil and bright from the lemon and herbs. I used parsley, basil and chives. will make again with a new herb combination!

I loved this! Have made it twice, once with shallots (as recipe calls for) and once with scallions since I was out of shallots. Both times using cilantro, mint, parsley and chives. No oil though, I simply sprayed cold skillet with Pam, and added tofu slabs. Served over cooked farro, was very tasty and quite filling. Thanks Ali, great recipe.

Used cilantro and parsley as herbs, also dried thyme and tarragon. Served it with roast butternut squash and TJ's Harvest Grains. A superb vegan meal, and colorful, too.

Definitely don't replace the oil with wine or lemon juice! Both are strong-flavored and acidic, whereas the oil is mild and unctuous. If you don't want oily tofu (I don't, either), just omit the oil; no need to replace it. It's true that oil helps to carry the other flavors, but really all you'll lose is the oiliness.

I find it much easier to cut tofu into cubes, brown it and then serve it. Or I marinate it after cubing then roast it. Much easier than tearing after cooking and gives more crispy edges.