30 minutes
2 teaspoons olive oil
16 ounces firm tofu (pressed to remove as much water as possible)
4 servings 04-Preserved Lemons, chopped (one whole lemon)
1/4 teaspoon sea salt (or maybe a little more depending on the salt level in the preserved lemon soaking
liquid - see directions)
1/4 cup preserved lemon soaking liquid (the liquid that was used to preserve the
above lemons)
GARNISH
1 serving 04-Preserved Lemons, sliced in 4 slivers (one quarter of a lemon)
Makes 4 servings.
Cut tofu into medium-sized cubes. Heat a large skillet (works best if it is non-stick), and when it is hot, add
the oil and then the tofu. Saute, flipping the little tofu cubes occasionally, so they get a little crispy and
brown.
Once they achieve a nice firm texture, add the chopped preserved lemon, salt, and liquid that was used to
preserve the lemon, and cook on a medium to medium-high heat until the sauce absorbs into the tofu
(maybe 5 minutes).
(Note: the preserved lemon soaking liquid can be very salty, so use less salt if you want the overall dish
to be less salty; the amount of preserved lemon soaking liquid called for in this recipe is based on a
soaking liquid from the "04-Preserved Lemons" recipe in this book; if you use a different preserved lemon
recipe, the soaking liquid may end up to be more or less salty, so adjust as needed.)
Turn off heat. When serving, garnish with slivers of preserved lemon.
VARIATIONS:
- Try with preserved limes instead of lemons.
- "Preserved Lemon-Tofu Rice" - mix the resulting pan fried tofu with lemon in with hot cooked rice.
Per serving: 254 Calories; 12g Fat (40% calories from fat); 18g Protein; 23g Carbohydrate; 0mg Cholesterol; 724mg
Sodium
2 teaspoons olive oil
16 ounces firm tofu (pressed to remove as much water as possible)
4 servings 04-Preserved Lemons, chopped (one whole lemon)
1/4 teaspoon sea salt (or maybe a little more depending on the salt level in the preserved lemon soaking
liquid - see directions)
1/4 cup preserved lemon soaking liquid (the liquid that was used to preserve the
above lemons)
GARNISH
1 serving 04-Preserved Lemons, sliced in 4 slivers (one quarter of a lemon)
Makes 4 servings.
Cut tofu into medium-sized cubes. Heat a large skillet (works best if it is non-stick), and when it is hot, add
the oil and then the tofu. Saute, flipping the little tofu cubes occasionally, so they get a little crispy and
brown.
Once they achieve a nice firm texture, add the chopped preserved lemon, salt, and liquid that was used to
preserve the lemon, and cook on a medium to medium-high heat until the sauce absorbs into the tofu
(maybe 5 minutes).
(Note: the preserved lemon soaking liquid can be very salty, so use less salt if you want the overall dish
to be less salty; the amount of preserved lemon soaking liquid called for in this recipe is based on a
soaking liquid from the "04-Preserved Lemons" recipe in this book; if you use a different preserved lemon
recipe, the soaking liquid may end up to be more or less salty, so adjust as needed.)
Turn off heat. When serving, garnish with slivers of preserved lemon.
VARIATIONS:
- Try with preserved limes instead of lemons.
- "Preserved Lemon-Tofu Rice" - mix the resulting pan fried tofu with lemon in with hot cooked rice.
Per serving: 254 Calories; 12g Fat (40% calories from fat); 18g Protein; 23g Carbohydrate; 0mg Cholesterol; 724mg
Sodium
