Hot Honey Tofu for Two
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 794
- Total Fat
- 53
- Saturated Fat
- 7
- Carbohydrates
- 53
- Dietary Fiber
- 11
- Sugar
- 24
- Protein
- 40
- Cholesterol
- 0
- Sodium
- 1045
- Total: 25 min
- Active: 25 min
Ingredients
One 14-ounce block firm tofu, drained
1/4 cup plain breadcrumbs
1 tablespoon cornstarch
2 teaspoons garlic powder
2 teaspoons smoked paprika
3/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 small shallot, finely chopped
1 clove garlic, grated
2 tablespoons white wine vinegar
2 tablespoons plus 1 teaspoon honey
1 1/2 teaspoons hot sauce
1/4 cup plus 1 tablespoon olive oil
3 cups baby arugula (about 3 ounces)
2 small heads endive (about 6 ounces), core removed and roughly chopped
Directions
- Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let sit for 10 minutes to release as much moisture as possible. Unwrap the tofu and slice horizontally, like a bagel, so you have 2 even pieces.
- Meanwhile, stir together the breadcrumbs, cornstarch, garlic powder, paprika, 1/2 teaspoon of the cayenne pepper, 1 tablespoon salt and a generous amount of black pepper in a pie dish or shallow bowl. Set aside.
- Whisk together the shallots, garlic, vinegar, 1 teaspoon of the honey, 1 teaspoon of the hot sauce, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Add 2 tablespoons of the olive oil and whisk until emulsified. Add the arugula and endive and toss to evenly coat. Set aside.
- Stir together the remaining 2 tablespoons honey, the remaining 1/2 teaspoon hot sauce, the remaining 1/4 teaspoon cayenne, a pinch of salt and a few grinds of black pepper in a small bowl. Set aside.
- Press the tofu into the breadcrumb mixture and coat all sides. Heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 3 to 4 minutes.
- Flip the tofu with a metal spatula and cook, undisturbed, until deep golden brown, 4 to 5 minutes more. Transfer to serving plates, drizzle with the hot honey, season with salt and serve with the salad.