Tofu Piccata

Ingredients

• 12 oz medium-firm tofu (Pressed between paper towels under a heavy flat object for at least 15 minutes)
• 0.25 cup cornstarch
• 2 tsp kosher salt (Plus more to taste)
• 1.5 tsp freshly ground black pepper (Plus more to taste)
• 1.5 tsp smoked paprika
• 2 tsp garlic powder
• 2 tbsp olive oil (For pan-frying)
• 6 tbsp unsalted butter (Cubed and divided; 3 tablespoons are used for frying and the remainder for the sauce)
• 0.25 cup small shallot (Diced small, about ¼ cup)
• 2 garlic cloves (Minced)
• 1.5 cup vegetable broth
• 1 lemon (Zested and juiced)
• 1.5 tbsp jarred capers
• 1 tbsp flat-leaf parsley (Chopped; optional, plus more for garnish if desired)

Steps

1. 1

   Place the tofu between two layers of paper towels and set it on a large plate or cutting board. Top it with something flat and sturdy, such as another heavy cutting board, a cast-iron skillet, or a baking sheet topped with cookbooks. Let the tofu drain for at least 15 minutes. Alternatively, press it overnight in the refrigerator.

2. 2

   Discard the paper towels and place the pressed tofu on a cutting board with its largest surface lying flat. Cut it in half lengthwise, cut each slice into thirds crosswise, then cut each resulting log into thirds.

3. 3

   In a large bowl, whisk together the cornstarch, kosher salt, black pepper, smoked paprika, and garlic powder.

4. 4

   Add the tofu a few pieces at a time to the seasoned cornstarch mixture and toss until every piece is well coated. Set the coated tofu aside.

5. 5

   Heat the olive oil and 3 tablespoons of the butter in a large skillet over medium heat. Wait until the butter has melted and is slightly foamy.

6. 6

   Add the coated tofu to the skillet. Pan-fry it for 2 to 3 minutes per side, until browned and crispy. Transfer the tofu to a plate and set it aside.

7. 7

   Add the diced shallot to the skillet and cook over medium heat, stirring, until softened, about 1 to 2 minutes.

8. 8

   Add the minced garlic and cook for another 1 to 2 minutes, until the garlic is browned around the edges.

9. 9

   Pour the vegetable broth into the skillet and bring it to a boil. Reduce the heat to medium-low and simmer until the broth has reduced by half, about 8 minutes.

10. 10

    Whisk the remaining butter into the reduced broth until emulsified. The sauce should coat the back of a spoon like a light gravy.

11. 11

    Stir in the lemon zest, lemon juice, capers, and chopped parsley if using. Season to taste with additional salt and pepper.

12. 12

    Return the tofu to the skillet and spoon the sauce over it. Serve garnished with additional parsley if desired.

Notes

The recipe serves 2. The tofu may be pressed overnight in the refrigerator. The source notes that the cornstarch coating helps create a crisp exterior and also thickens the pan sauce.

Nutrition per serving

• main
• vegetarian
• meatless
• Italian-inspired
• pan-fried
• quick meal
• dairy-containing