Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Breakaway Cook Eric Gower shares a tofu recipe that’s a quick, tasty, and nutritious way to start a meal, and is one of his favorite ways to serve tofu. The top stays crispy, yet the rest absorbs the pungent citrus sauce.  If you can find organic silken tofu, so much the better, though you can use regular tofu. Excellent with a chilled, bone-dry sake like a daiginjo (and, even better, one from Niigata Prefecture, Japan, where it tends to be citrusy and clean-tasting). It’s equally good with a glass of well-chilled champagne.  He first shared this recipe for Crispy Tangy Tofu on January 5, 2008.

Keep reading for the full recipe…

 

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