Recipe: Crispy Pressed Chicken and/or Tofu with Garlic and Mint

CRISPY PRESSED CHICKEN AND/OR TOFU WITH GARLIC AND MINT

"Makes two servings of chicken, and two of tofu. To serve four people one choice, double the chicken or tofu."

12 to 14 ounces extra-firm tofu
4 chicken thighs
FOR THE MARINADE:
4 cloves garlic, smashed
1 1/2 teaspoons salt
1/2 cup packed chopped fresh mint
Grated rind of 1 lemon
3 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper, or to taste
1/4 cup olive oil, plus more for the pan
Salt (to taste)

Before cooking, slice tofu crosswise into four 1/2-inch-thick slabs and lay in one layer on one side of a clean kitchen towel. Fold over the other side to encase tofu and gently press to extract excess water.

To weight the chicken or tofu while cooking, place a smaller pan on top (make sure pan has a clean bottom), then add more weight, such as a heavy can of tomatoes.

TO MAKE THE MARINADE:
On a cutting board, mash the garlic to a paste with the salt. In a bowl, whisk together the garlic paste, mint, lemon rind and juice, and red pepper. Slowly add 1/4 cup of the oil, whisking constantly. If making both chicken and tofu, divide the marinade between two bowls or plastic zipper bags.

Sprinkle the chicken with salt. Add the chicken to one bowl or bag of marinade. Seal and set aside for 30 minutes (or cover and refrigerate for up to half a day) .

Add the tofu to the other bowl or bag of marinade. Seal and set aside for 30 minutes (or cover and refrigerate for up to 4 hours).

Chicken and tofu can be cooked in two skillets at the same time.

TO COOK THE CHICKEN:
Heat a large cast-iron skillet over medium-high heat for several minutes. Add about 2 teaspoons of olive oil. Lift the chicken from the marinade, gently pat it dry with paper towels, and set the chicken skin side down in the pan. Reserve the marinade. Weight the chicken and cook for 5 minutes. Reduce the heat to medium and continue cooking for 5 minutes or until the skin is well browned. Turn the chicken, put the weight back on top, and cook 6 to 8 minutes more or until the chicken is browned on the second side.

Transfer the chicken to a serving platter. Pour the oil out of the pan, and add the reserved marinade. Stir and simmer for a few minutes (boil the marinade) while scraping up the browned bits, then pour over the chicken and serve.

TO COOK THE TOFU:
Heat a large cast-iron skillet over medium-high heat for several minutes. Add about 2 teaspoons of olive oil. Lift the tofu from the marinade, gently pat it dry with paper towels, and set it in the pan. Reserve the marinade. Weight the tofu and cook for 5 minutes. Reduce the heat to medium and continue cooking for 5 minutes or until the tofu is golden brown on the bottom. Turn the tofu, put the weight back on top, and cook 6 to 8 minutes more or until the tofu is browned on the second side.

Transfer the tofu to a serving plate. Pour the oil out of the pan, and add the reserved marinade. Stir and simmer for a few seconds, scraping up the browned bits, then pour over the tofu and serve.

Makes 4 servings
Adapted from source: The Flexitarian Table: Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between by Peter Berley and Zoe Singer