Sous Vide Turmeric Tofu with Sumac and Lime

Ingredients for 4

• 1 (15-ounce) package firm tofu, drained and sliced into 1/2-inch-thick planks

• 2 tablespoon extra virgin olive oil

• 4 cloves garlic, roughly minced

• 2 teaspoons freshly ground black pepper

• 1 teaspoon ground turmeric

• 1 teaspoon kosher salt

• 2 limes, cut into wedges, for serving

• Sumac, for serving

Directions

• 

  Step 1

  Place the tofu planks on a towel-lined baking sheet. Top with a second towel and a second baking sheet. Place a heavy pot or several canned goods on top to weigh down the tofu. Let sit for 30 minutes at room temperature.

• 

  Step 2

  Meanwhile, set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).

• 

  Step 3

  In a small bowl, combine olive oil, garlic, pepper, turmeric, and salt.

• 

  Step 4

  Place tofu in a single layer in a large zipper lock or vacuum seal bag. Rub both sides of the tofu with the garlic-turmeric mixture. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.

• Step 5

  About 5 minutes before the tofu is finished, heat a broiler to high.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Gently remove the tofu from the bag and place on a foil-lined baking sheet. Drizzle any remaining oil from the bag over the tofu.

• 

  Step 1

  Broil until browned, 2 to 3 minutes per side. Transfer to a serving plate. Squeeze lime juice over tofu and sprinkle with sumac. Serve.

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