Before cooking, cut tofu into slabs and lay in one layer on one side of a clean kitchen towel. Fold over the other side to encase tofu and gently press to extract excess water. Chicken and tofu can be cooked in two skillets at the same time. From “The Flexitarian Table,” by Peter Berley, makes 2 servings of chicken, and 2 of tofu. To serve 4 people one choice, double the amount of chicken or tofu.
Ingredients
4 cloves garlic, smashed
1 1/2 teaspoons kosher or sea salt
1/2 cup packed chopped fresh mint
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes, or to taste
1/4 cup extra-virgin olive oil, plus more for the pan
4 chicken thighs
Salt, to taste
12-14 ounces extra-firm tofu, sliced crosswise into four 1/2-inch-thick slabs and pressed
Directions
On a cutting board, mash garlic to a paste with the salt. In a bowl, whisk garlic paste, mint, lemon zest and juice, and red pepper flakes. Slowly add 1/4 cup oil, whisking constantly. Divide the marinade between 2 bowls or plastic zipper bags.
Sprinkle the chicken with salt. Add the chicken to one bowl or bag of marinade. Seal and set aside for 30 minutes (or cover and refrigerate for up to half a day). Add tofu to the other bowl or bag of marinade. Seal and set aside for 30 minutes (or cover and refrigerate for up to 4 hours).
Chicken: Heat a large cast-iron skillet (or other heavy pan) over medium-high heat for several minutes. Add about 2 teaspoons of olive oil. Lift the chicken from the marinade, gently pat it dry with paper towels, and set chicken skin-side down in pan. Reserve marinade.
To weight the chicken or tofu while cooking, place a smaller pan on top (make sure pan has a clean bottom), then add more weight, such as a heavy can of tomatoes.
Weight chicken and cook 5 minutes. Reduce heat to medium and continue cooking for 5 minutes or until skin is well-browned. Turn chicken, put weight back on top, and cook 6-8 minutes more or until chicken is browned on the second side. Transfer to a serving platter.
Pour the oil out of the pan and add the reserved marinade. Stir and bring to a boil; simmer 4-5 minutes, scraping up the browned bits, then pour over chicken and serve.
Tofu: Heat a large cast-iron skillet over medium-high heat for several minutes. Add about 2 teaspoons of olive oil. Lift the tofu from the marinade, gently pat it dry with paper towels, and set it in the pan. Reserve the marinade.
Weight tofu and cook 5 minutes. Reduce heat to medium and continue cooking for 5 minutes or until tofu is golden brown on the bottom. Turn tofu, put the weight back on top, and cook 6-8 minutes more or until tofu is browned on the second side. Transfer to a serving plate.
Pour the oil out of pan, and add reserved marinade. Stir and simmer for a few seconds, scraping up the browned bits, then pour over the tofu and serve.
