Pressed and pan-fried tofu gets its character from the fiery jalapeno lime pickles, which become a quick, bright relish. The shelf provides nearly everything here, so you get to skip the produce aisle and still have vegetables on the plate tonight.

Serves 2. 25 minutes, 20 at the stove.

About 420 calories a serving, 20 g protein, 20 g carbohydrate, 31 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Press the 14 oz block of tofu between paper towels under a plate for five minutes to release moisture. Drain the pickle jar, reserving the liquid and vegetables separately. Roughly chop three-quarters of the pickled vegetables into bite-sized pieces for the relish.
2. Cut the pressed tofu into four half-inch slabs. Mix one-quarter cup of flour with one-quarter teaspoon of salt and one-eighth teaspoon of pepper on a plate, then dredge both sides of each tofu slab. Heat three tablespoons of oil in a wide skillet over medium-high heat until shimmering, about two minutes, then slide all four tofu slabs into the pan.
3. Cook the tofu for four minutes until the bottom is golden and crisp, then flip and cook the other side for four minutes more. When both sides are golden, slide onto a warm plate and set aside.8 min
4. In the same skillet, stir the chopped pickled vegetables with two tablespoons of the reserved pickle liquid to warm through, about one minute. Taste and adjust salt and pepper if needed.1 min
5. Divide the tofu between two plates. Spoon the warm relish over the top and finish with fresh cilantro leaves.

Note Swap the tofu for white fish or chicken breast pounded thin. The relish keeps in the fridge for up to three days. Serve with white or brown rice to soak up the bright, spicy sauce.