Crispy pressed chicken/tofu with garlic and mint

Serves 4

Makes two servings of chicken, and two of tofu. To serve four people one choice, double the chicken or tofu. Before cooking, cut tofu into slabs and lay in one layer on one side of a clean kitchen towel. Fold over the other side to encase tofu and gently press to extract excess water. To weight the chicken or tofu while cooking, place a smaller pan on top (make sure pan has a clean bottom), then add more weight, such as a heavy can of tomatoes . Chicken and tofu can be cooked in two skillets at the same time.

4	cloves garlic, smashed
1 1/2	teaspoons salt
1/2	cup packed chopped fresh mint
	Grated rind of 1 lemon
3	tablespoons fresh lemon juice
1/2	teaspoon crushed red pepper, or to taste
1/4	cup olive oil, plus more for the pan
4	chicken thighs
	Salt, to taste
12-	14 ounces extra-firm tofu, sliced crosswise into four 1/2-inch-thick slabs and pressed

1. On a cutting board, mash the garlic to a paste with the salt. In a bowl, whisk together the garlic paste, mint, lemon rind and juice, and red pepper. Slowly add 1/4 cup of the oil, whisking constantly. Divide the marinade between two bowls or plastic zipper bags.

2. Sprinkle the chicken with salt. Add the chicken to one bowl or bag of marinade. Seal and set aside for 30 minutes (or cover and refrigerate for up to half a day ) . Add the tofu to the other bowl or bag of marinade. Seal and set aside for 30 minutes (or cover and refrigerate for up to 4 hours).

3. For the chicken: Heat a large cast-iron skillet over medium-high heat for several minutes. Add about 2 teaspoons of olive oil. Lift the chicken from the marinade, gently pat it dry with paper towels, and set the chicken skin side down in the pan. Reserve the marinade. Weight the chicken and cook for 5 minutes. Reduce the heat to medium and continue cooking for 5 minutes or until the skin is well browned. Turn the chicken, put the weight back on top, and cook 6 to 8 minutes more or until the chicken is browned on the second side. Transfer to a serving platter.

4. Pour the oil out of the pan, and add the reserved marinade. Stir and simmer for 1 to 2 minutes, scraping up the browned bits, then pour over the chicken and serve.

5. For the tofu: Heat a large cast-iron skillet over medium-high heat for several minutes. Add about 2 teaspoons of olive oil. Lift the tofu from the marinade, gently pat it dry with paper towels, and set it in the pan. Reserve the marinade. Weight the tofu and cook for 5 minutes. Reduce the heat to medium and continue cooking for 5 minutes or until the tofu is golden brown on the bottom. Turn the tofu, put the weight back on top, and cook 6 to 8 minutes more or until the tofu is browned on the second side. Transfer to a serving plate.

6. Pour the oil out of the pan, and add the reserved marinade. Stir and simmer for a few seconds, scraping up the browned bits, then pour over the tofu and serve. Adapted from "The Flexitarian Table"