Tofu Piccata
Making piccata typically involves frying thinly sliced meat, like chicken or veal, and dressing it in a lemon and caper pan sauce. The idea behind this recipe is to use a firm block of tofu.
Servings: 2
Equipment
- 1 Large bowl
- 1 12" skillet
Ingredients
- 14 oz Firm tofu
- 1/4 cup Corn starch
- 2 tsp Salt
- 1-1/2 tsp Ground black pepper
- 1-1/2 tsp Paprika
- 2 tsp Garlic powder
- 2 Tbsp Olive oil
- 3 Tbsp Butter, cubed 6 total tbsp of butter
- 1 ea Shallot, diced
- 2 cloves Garlic, minced
- 12 oz Vegetable broth
- 3 Tbsp Butter, cubed
- 1 ea Lemon, zested and juiced
- 1-1/2 Tbsp Capers
Instructions
- Press the excess water from tofu, place it between two layers of paper towels, then set it on a large plate or cutting board. Top 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.14 oz Firm tofu
- Discard the paper towels. Set the tofu on a cutting board with the largest surface laying flat. Cut the tofu in half lengthwise. Cut each slice into thirds crosswise, then cut each of the logs into thirds.
- Whisk the cornstarch, salt, pepper, paprika and garlic powder in a large bowl. Add the tofu a few pieces at a time and toss until well-coated. Set aside.1/4 cup Corn starch, 2 tsp Salt, 1-1/2 tsp Ground black pepper, 1-1/2 tsp Paprika, 2 tsp Garlic powder
- In a large skillet over medium heat, heat the olive oil and 3 tablespoons butter. Once the butter is melted and slightly foamy, add the tofu. Pan-fry the tofu until browned and crispy, 2 to 3 minutes per side, then remove from the pan and set aside on a plate.2 Tbsp Olive oil, 3 Tbsp Butter, cubed
- Add the shallot to the pan and cook, stirring, over medium heat until softened, about 1 to 2 minutes. Add the garlic, cooking for another 1 to 2 minutes, until the garlic has browned around the edges. Pour the vegetable broth into the pan and bring to a boil. Once boiling, reduce the heat to medium-low. Simmer stock until it reduces by half, about 8 minutes,1 ea Shallot, diced, 2 cloves Garlic, minced, 12 oz Vegetable broth
- Whisk in the butter until it emulsifies. The sauce should coat the back of a spoon like a light gravy. Stir in the lemon zest and juice, and capers. Season to taste with salt and pepper.3 Tbsp Butter, cubed, 1 ea Lemon, zested and juiced, 1-1/2 Tbsp Capers
- Serve of pasta