Sous Vide Turmeric Tofu with Sumac and Lime
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
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
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.
Meanwhile, set the Anova Sous Vide Precision Cooker to 180ºF (82.2ºC).
In a small bowl, combine olive oil, garlic, pepper, turmeric, and salt.
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.
About 5 minutes before the tofu is finished, heat a broiler to high.
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.
Broil until browned, 2 to 3 minutes per side. Transfer to a serving plate. Squeeze lime juice over tofu and sprinkle with sumac. Serve.