Tofu With Olives and Preserved Lemon

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 lbs extra firm tofu, drained and cut into 1 inch cubes
• 1 small onion, finely chopped (1/2 cup)
• 3 garlic cloves, minced (1 Tbsp)
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 2 cups low sodium vegetable broth
• 1 preserved lemon
• 2/3 cup green olives
• 3 tablespoons chopped parsley

Directions

1. 1

   Heat oil in a large skillet over medium heat. Sear tofu, turning occasionally, until golden and crisp on all sides, about 5 minutes. Remove from pan and drain on a paper towl lined plate.

2. 2

   Saute onion and garlic in the same skillet 2 to 3 minutes, or until onion is soft. Stir in ginger and cinnamon, then add broth and tofu. Cover and simmer 15 to 20 minutes, stirring once.

3. 3

   Rinse preserved lemon under cold water, discard pulp, and cut peel into small pieces. Stir into tofu mixture with olives and parsley.

4. 4

   Season with salt and pepper, and serve.