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Tofu Piccata Recipe

Written on Sunday, August 14, 2016 | 10:29:00 AM



Serves : servings 

Ingredients : 
- 1 lb (455 g) extra firm tofu, sliced into ¼-inch (0.5-cm) thick slices
- ½ cup (65 g) all-purpose flour
- Salt and freshly ground black pepper
- 2 tbsp (30 ml) plus 1 tbsp (15 ml) extra virgin olive oil, divided
- 3 tbsp (45 g) unsalted butter, divided
- ⅓ cup (80 ml) fresh lemon juice
- ½ cup (120 ml) vegetable broth
- ¼ cup (70 g) capers
- ⅛ cup (5 g) fresh parsley leaves, chopped, plus extra for garnish

Preparation Method :
1) Drain tofu, wrap in paper towel, and place a heavy object on top for 10–15 minutes to remove any excess water.

2) Put the flour into a shallow bowl. Season the tofu with small pinch each of salt and pepper and dredge in the flour, tapping off any excess. Place on a plate and set aside.

3) Heat 2 tablespoons (30 ml) olive oil and 2 tablespoons (30 g) butter in a large skillet over medium-high heat. Add the tofu in batches and cook, turning once, until golden brown on both sides, about 2 minutes. Set aside but do not drain the oil/butter from the skillet.

4) To the skillet, add the remaining 1 tablespoon (15 g) of butter and 1 tablespoon (15 ml) of olive oil along with the lemon juice, broth and capers. Return to stove and bring to simmer, scraping up brown bits from the skillet for extra flavor. Cook for at least 5 minutes; the sauce will thicken slightly as it cooks. Stir in the parsley.

5) To serve, place tofu on a platter and pour sauce over to coat. Garnish with parsley, if desired.

VEGAN VERSION: Replace butter with non-dairy butter, same amount.




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