Crispy Tofu Shawarma with Pickled Onions

Name: Crispy Tofu Shawarma with Pickled Onions
Total time: 5400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 medium red onion, sliced very thinly (about 2 cups); 2 tablespoons plus 2 teaspoons ground sumac; 4 pinches Kosher salt; 2 pinches sugar; 6 tablespoons fresh lemon juice (about 1 juicy lemon); 2 (16 ounce) blocks super-firm tofu; 2 tablespoons soy sauce or tamari; Black pepper; 6 tablespoons cornstarch; 6 tablespoons extra-virgin olive oil, divided; 2 tablespoons plus 2 teaspoons shawarma spice blend (see Tip for homemade blend); 2/3 cup tahini, well-stirred; 1/4 cup ice water, plus more if necessary; 1/4 cup fresh lemon juice, plus more if necessary; 2 teaspoons sugar, plus more if necessary; Kosher salt (such as Diamond Crystal) and black pepper; Warm cooked white rice; Sliced or chopped vegetables (such as cucumbers and cherry tomatoes); 1 cup tightly packed fresh mint leaves

Ricardo @tallcook

Manhattan, New York, United States

This surprising method to prepare and cook tofu results in a successful vegan dish that draw raving comments from everyone. This recipe by Nisha Vora in The New York Times.

Ricardo @tallcook

Manhattan, New York, United States

This surprising method to prepare and cook tofu results in a successful vegan dish that draw raving comments from everyone. This recipe by Nisha Vora in The New York Times.

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Ingredients

1 hour 30 minutes

8 servings

FOR THE SUMAC ONIONS:
1 mediumred onion, sliced very thinly (about 2 cups)
2 tablespoons plus 2 teaspoonsground sumac
4 pinchesKosher salt
2 pinchessugar
6 tablespoonsfresh lemon juice (about 1 juicy lemon)
FOR THE TOFU:
2 (16 ounce) blockssuper-firm tofu
2 tablespoonssoy sauce or tamari
Black pepper
6 tablespoonscornstarch
6 tablespoonsextra-virgin olive oil, divided
2 tablespoons plus 2 teaspoonsshawarma spice blend (see Tip for homemade blend)
FOR THE TAHINI SAUCE:
2/3 cuptahini, well-stirred
1/4 cupice water, plus more if necessary
1/4 cupfresh lemon juice, plus more if necessary
2 teaspoonssugar, plus more if necessary
Kosher salt (such as Diamond Crystal) and black pepper
FOR SERVING:
Warm cooked white rice
Sliced or chopped vegetables (such as cucumbers and cherry tomatoes)
1 cuptightly packed fresh mint leaves

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Steps

1 hour 30 minutes

1

Make the sumac onions: Add the onion to a shallow bowl and sprinkle with the sumac, a couple pinches of salt and a pinch of sugar. Massage with your hands, then add the lemon juice and toss with your hands to coat. Allow to macerate while you make everything else, stirring occasionally.
2

Prep the tofu: Pat the tofu with a clean dish towel or paper towels to ensure it’s as dry as possible. Using a mandoline (or a sharp Chef’s knife), thinly slice the tofu crosswise, ideally ⅛ inch or slightly thicker (about the thickness of 2 to 3 stacked quarters).
3

Coat the tofu: Transfer the tofu to a large sheet pan (or wide shallow container). Drizzle with the soy sauce and a few pinches of pepper. Toss gently with your hands, flipping it a few times to coat evenly. Add the cornstarch to a fine-mesh sieve and dust half of it on the tofu, then use your hands to gently flip the tofu and ensure it’s coated. Dust with the remaining cornstarch and toss again.
4

Cook the tofu: Add 1½ tablespoons oil to a large nonstick frying pan and heat on medium-high for 2 minutes. Add half of the tofu, arranging it with as little overlap as possible. Cook undisturbed until deeply golden brown and crispy on the bottom, occasionally shaking the pan to encourage even browning, 4 to 5 minutes.
5

Use a wide spatula to flip the tofu (some pieces will stick together, that’s fine) and cook until deeply golden brown on the second side, 2 to 3 minutes. Transfer the tofu to a wire rack. Add the remaining oil to the pan. Once it’s shimmering, add the remaining tofu. Cook as above, keeping in mind that the second batch may cook a bit faster.
6

When the second batch is done, reduce the heat to low and return the first batch of tofu to the pan with the second batch. Sprinkle the shawarma spice blend over all of the tofu. Use a silicone spatula to toss the tofu in the spices, stirring constantly for 30 seconds. Transfer all of the tofu to the wire rack to further crisp up. Season with a pinch of salt, as needed.
7

While the tofu cooks, make the tahini sauce: In a medium bowl, combine the tahini, ice water, lemon juice, sugar, ½ teaspoon kosher salt and several twists of pepper. Whisk until pourable but creamy, adding more ice water as needed. Season with sugar for sweetness, lemon juice for acidity, or salt as needed.
8

To serve, divide warm rice among four bowls. Top with tofu shawarma and sliced vegetables. Spoon a bit of the onion-pickling liquid on top of the rice and vegetables. Add the sumac onions and dollop the tahini sauce on top. Before serving, tear the mint leaves with your hands over the bowls.

Tips

If you don't have a shawarma spice blend, you can make your own: Mix together 2 1/2 teaspoons ground cumin, 1 1/2 teaspoons sweet or hot paprika, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons garlic powder, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom or cloves.

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