Lemon And Fennel Tofu Recipes

Steps:

• Trim the tops and bottoms from the fennel bulbs, reserving about 1/4 cup of the fronds. Halve the bulbs; cut out and discard the tough cores. Cut into 1-inch thick wedges.
• Heat the oil in a large skillet with a tight-fitting lid over medium-high heat until very hot but not smoking. Add the fennel and cook, stirring once, until the fennel is browned, about 7 minutes.
• Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Sprinkle with 1/2 teaspoon salt and several grinds of pepper. Lower the heat to medium, cover the skillet, and cook until the fennel is very tender, adding more liquid if needed, 10 to 12 minutes.
• Meanwhile, zest half the lemon and juice the whole lemon; chop the reserved fennel fronds.
• Remove the skillet from the heat and uncover. Stir in the lemon juice and zest. Scatter the chopped fronds over the top.

Steps:

• Heat 2 tablespoons oil in large skillet over high heat. Add half of fennel; sauté until deep golden brown on all sides, about 8 minutes. Transfer to 11x7x2-inch glass baking dish. Repeat with 2 more tablespoons oil and remaining fennel.
• Preheat oven to 400°F. Mix shallots and next 4 ingredients in medium bowl. Whisk in 3 tablespoons oil; drizzle mixture over fennel. Cover dish with foil and bake 30 minutes. Remove foil and bake until fennel is tender and shallots begin to brown, about 20 minutes longer.

Steps:

• Preheat oven to 400 degrees.
• Combine first 7 ingredients in a bowl.
• Spread half the mixture onto tofu slices.
• Arrange tofu in the bottom of a lightly oiled baking dish.
• Bake 15 minutes or until lightly golden.
• Serve tofu with remaining marinade and lemon slices.

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
• Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic.
• Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.