Sous Vide Turmeric Tofu with Sumac and Lime

One of my favorite new-ish cookbooks is The New Persian Table by Louisa Shafa. In it, she gives traditional Persian recipes a healthier twist, while still incorporating the bold flavors of Iranian cooking. This turmeric-infused tofu is a vegan riff on a super simple chicken dish in that book. Preparing the tofu in the Anova Precision Cooker infuses the flavor of a zingy turmeric, garlic, and black pepper rub into the often bland protein, and it renders the texture tender and supple. A quick stint under the broiler adds color, and a finishing flourish of tangy sumac and lime juice makes the final dish unforgettable. Serve with rice on the side.

Author

Kate Itrich-Williams

Prep Time: 00:45

Recipe Time: 02:00

Temperature : 180F / 82.2C

Ingredients

• 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

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.
2. Meanwhile, set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
3. In a small bowl, combine olive oil, garlic, pepper, turmeric, and salt.
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.
5. About 5 minutes before the tofu is finished, heat a broiler to high.

Finishing Steps

1. 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.
2. Broil until browned, 2 to 3 minutes per side. Transfer to a serving plate. Squeeze lime juice over tofu and sprinkle with sumac. Serve.