Lemon Pepper Tofu
From Clean Start by Terry Walters
1 pound fresh tofu, cut into 1/2-inch fillets
2 garlic cloves, minced
2 Tbs extra virgin olive oil
4 Tbs fresh lemon juice
2 Tbs mirin
Freshly ground black pepper
Zest of 1 lemon
1/4 tsp crushed red pepper flakes
Wrap tofu in a paper towel and gently press out excess liquid. (I usually stack a couple of plates on top of the tofu to weigh it down and leave it sitting for about 10 minutes to drain.)
Heat large cast-iron skillet to medium heat and saute garlic in olive oil for 2 minutes. Add 1 tablespoon lemon juice, 1 tablespoon mirin and plenty of pepper. Stir to combine and place tofu in pan. Saute 4 minutes, flip fillets, add another tablespoon lemon juice and more pepper as desired. Saute 4 minutes longer, flip tofu again, add 1 tablespoon lemon juice and final tablespoon of mirin.
Saute 4 minutes or until evenly browned. Flip one last time, add remaining tablespoon of lemon juice, lemon zest, and crushed red pepper and saute 4 minutes or until evenly browned. Remove from heat and serve. Garnish with a dash of red pepper, black pepper, and lemon zest.