Crispy Tofu Bowl with Orange-Tahini Dressing
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Ingrédients
Préparation
This zero-waste recipe is sustainable, vibrant, and delicious! We like to dust our tofu with a little cornstarch before searing in our 12-inch fry pan for the best crispy crust. After assembling your colorful bowls, toss any leftover stems, peels, or scraps into the Lomi, a compact countertop compost.
*This recipe originally ran stateside on HexClad.com.
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Prepare Tofu. Line a rimmed baking sheet with paper towels. Arrange tofu blocks on prepared baking sheet and top with another layer of paper towels. Place a second rimmed baking sheet on top of tofu and weigh it down with cans or a heavy pan. Let tofu sit at room temperature for least 30 minutes or up to overnight in the refrigerator. Transfer tofu to a cutting board and slice crosswise into eight ½-inch (1.25 cm) thick planks. Discard damp paper towels and dry baking sheets.
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Arrange sliced tofu on baking sheets and brush all over with tamari; let sit for 5 minutes. Spread cornstarch in a shallow bowl. Working one at a time, dredge tofu in cornstarch, shaking off any excess. Return to baking sheets.
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In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan or HexClad 12"/30 cm Hybrid Fry Pan, heat oil over medium-high. Working in 2 batches, arrange tofu in a single layer and cook undisturbed until golden brown on bottom, 4 to 5 minutes. Carefully flip tofu and continue to cook undisturbed until crispy and golden brown all over, 4 to 5 minutes more. Transfer to a paper towel-lined plate or baking sheet to drain; season with salt. Repeat with remaining tofu, adjusting heat and adding more oil as needed.
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Meanwhile, Make Orange-Tahini Dressing. In a small bowl or liquid measuring cup, whisk all ingredients together until smooth. Gradually add warm water 1 tablespoon at a time until dressing is pourable. Season with salt and pepper.
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Assemble Bowls. Divide greens, farro, crispy tofu, sliced avocado, and orange segments between four shallow bowls. Drizzle with dressing and garnish with almonds, herbs, and edible flowers, if using. Sprinkle with flaky sea salt and serve right away.
MAKE AHEAD The dressing can be refrigerated in an airtight container for up to 5 days.
NOTE In a HexClad 5QT/5 L Hybrid Saucepan of salted boiling water, cook 1 cup/150 grams of semi-pearled farro until tender and chewy, 18 to 20 minutes. Drain well and let cool completely.
