Roasted Tofu with Fennel

Instructions

1. 1

   Drain pressed tofu thoroughly and cut into 3/4-inch cubes. Pat dry with paper towels to remove excess moisture for better browning.

   Tip: Pressing tofu for at least 30 minutes before cooking removes water and helps it achieve a crispier exterior.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer and cook undisturbed for 4-5 minutes per side until golden brown. Transfer to a plate.

   Tip: Resist the urge to stir the tofu—letting it sit allows the exterior to develop a satisfying crust.

3. 3

   In the same skillet, add remaining 2 tablespoons olive oil and arrange fennel wedges cut-side down. Sear for 5-6 minutes without moving until caramelized, then flip and cook another 3-4 minutes.

   Tip: The caramelization brings out the fennel's natural sweetness and mellows its licorice flavor.

4. 4

   Add minced garlic and crushed fennel seeds to the pan, stirring constantly for 1 minute until fragrant.

   Tip: Watch the garlic carefully to prevent burning, which can make it bitter.

5. 5

   Deglaze the pan by pouring in white wine (if using) or vegetable broth, scraping up any browned bits from the bottom. Simmer for 2 minutes.

   Tip: These browned bits add deep umami flavor to your sauce.

6. 6

   Return tofu to the skillet and gently toss to combine with the fennel and sauce. Add fresh thyme, salt, and pepper. Simmer together for 5 minutes, allowing flavors to meld.

   Tip: Keep the heat at medium to prevent the tofu from breaking apart.

7. 7

   Remove from heat and drizzle lemon juice over the dish. Taste and adjust seasonings as needed.

   Tip: The acidity of lemon brightens the dish and cuts through the richness of the oil.

8. 8

   Transfer to a serving platter and garnish generously with fresh chopped parsley before serving warm or at room temperature.

   Tip: This dish is delicious served alongside quinoa, couscous, or crusty bread to soak up the sauce.