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