Yassa Tofu

Serving Size 4

Prep Time 30 mins

Cook Time 30 mins

Difficulty Easy

4 scallions, trimmed, whites and greens finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon white vinegar
½ cup lemon juice
4 tablespoons vegetable oil
Kosher salt and black pepper
2 pounds yellow onions, halved and sliced ½-inch thick
1 green bell pepper, halved, seeded and cut into thin matchsticks
1 whole Scotch bonnet chili, poked with a fork (or 1 whole habanero chile, 1 to 2 minced jalapeños, or ½ to 1 teaspoon red-pepper flakes)
4 garlic cloves, finely chopped
4 teaspoons finely chopped fresh ginger
3 dried bay leaves
3 tablespoons Dijon mustard
1/4 cup green olives, halved
Rice, to serve

After freezing and defrosting the tofu, slice into ½ inch cubes.
In a large bowl, combine the tofu with the scallions, thyme, vinegar, ¼ cup lemon juice, 2 tablespoons dijon mustard, and 1 tablespoon oil. Marinate in the fridge for at least 30 minutes.
Heat 1 tablespoon oil in a cast iron skillet over medium-high heat. Season tofu all over with salt and pepper. Sear the tofu until browned on both sides, about 6 minutes per side. Transfer to a plate.
Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
Add the bell pepper, chili, garlic, ginger, olives, bay leaves and remaining mustard, and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another ¼ cup lemon juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
Place all the tofu in the pot, tucking it under the onions. Add the rest of the marinade left over as well as 1/2 cup of water. Cook until flavors combine.