V Gf Country Fried Tofu Recipe

Press and slice tofu

Wrap tofu block in a clean kitchen towel or paper towels and place a heavy weight (cast-iron skillet or canned goods) on top for 20–30 minutes to press out excess water. After pressing, slice tofu into 8–10 slabs about 1/2-inch thick.

Prepare batter and dredge

In a shallow bowl whisk together plant milk, chickpea flour, turmeric, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth. Place cornstarch in a separate shallow plate. Working in batches, dip each tofu slab into the batter, letting excess drip off, then dredge on both sides in cornstarch, pressing lightly so an even coating forms.

Pan-fry tofu

Heat a large nonstick or cast-iron skillet over medium heat. Add the neutral oil and warm until shimmering. Add tofu pieces in a single layer without crowding (work in two batches if needed). Fry 3–4 minutes per side until deep golden and crisp. Adjust heat as needed to avoid burning. Transfer cooked tofu to a wire rack or paper towel-lined plate and keep warm.

Cook lentils

Combine rinsed black lentils, 3 cups water and bay leaf in a medium saucepan. Bring to a boil, then reduce to a simmer and cover. Cook until lentils are tender but still hold shape, about 20–25 minutes. Drain any excess water if needed and discard bay leaf.

Prepare tadka (spice tempering)

While lentils cook, heat 1 tablespoon oil in a skillet over medium heat. When hot, add mustard seeds and cumin seeds. When they begin to pop (30–45 seconds), add the finely chopped onion and sauté until translucent and starting to brown, 5–6 minutes. Add minced garlic and grated ginger and cook 1 minute more.

Build curry

Stir in ground coriander, ground cumin, and turmeric; toast 30 seconds until fragrant. Add the diced tomato and cook until it softens and releases juices, 3–4 minutes. Add the cooked lentils to the skillet, season with 1 teaspoon salt, and simmer together 3–5 minutes to meld flavors. Finish with 1 tablespoon lime juice and chopped cilantro; adjust salt to taste.

Rinse pearled farro under cold water. In a small saucepan bring 2 cups vegetable broth (or water) and 1 teaspoon olive oil to a boil. Add farro and 1/2 teaspoon salt, reduce heat to low, cover and simmer until tender, about 15–20 minutes for pearled farro. Drain any excess liquid. Fluff with a fork and keep warm.

Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add snow peas and sauté 1–2 minutes until bright green and slightly tender but still crisp. Add halved cherry tomatoes, season with 1/4 teaspoon salt and a pinch of black pepper, and cook another 1 minute just to warm the tomatoes. Finish with 1 teaspoon lemon juice. Remove from heat.

Combine packed cilantro, jalapeño (adjust seeds to desired heat), the small tomato, lime juice, 1 teaspoon olive oil, 1/2 teaspoon maple syrup (optional), and 1/2 teaspoon salt in a food processor or blender. Pulse until a coarse, saucy chutney forms — scrape down sides and pulse again if needed. Taste and adjust salt, lime or sweetness. If too thick, add 1–2 teaspoons water to loosen.

Divide warm farro among 2 plates (about 1/2 cup cooked farro per serving). Spoon 1/2 cup black lentil curry beside the farro on each plate. Arrange 3–4 pieces of country-fried tofu on top or beside the lentils. Add a portion of the sautéed snow peas and tomatoes. Spoon 1–2 tablespoons of jalapeño-cilantro chutney over the tofu and/or lentils. Garnish with fresh cilantro leaves and lime wedges. Serve immediately.