This recipe came from: http://www.care2.com/channels/solutions/food/1056 It is absolutely divine. It even has non-tofu people singing its praises. It is a great "starter vegetarian" type recipe. I like to serve it with some plain rice.
- 1 large lemon, peeled and white pith removed
- 1⁄2 cup all-purpose flour
- 1 lb extra firm tofu, cut into 1/4 inch-thick slices
- salt & freshly ground black pepper
- 2 tablespoons olive oil
- 1⁄3 cup dry white wine
- 4 ounces white button mushrooms, thinly sliced
- 2 tablespoons capers, drained
- 2 tablespoons minced fresh parsley leaves
- 2 tablespoons butter or 2 tablespoons soy margarine (optional)
- Preheat the oven to 275F.
- Cut the lemon into very thin rounds, discarding the seeds, and set aside.
- Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).
- Put the flour into a shallow bowl.
- Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
- Transfer the tofu slices to a platter and set aside.
- Heat the oil 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 total.
- Place the tofu slices on a baking sheet and keep warm in the oven.
- Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
- Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
- Stir in the lemon slices, capers, and parsley and simmer until hot.
- Stir in the butter, if using, to enrich the sauce.
- Arrange the tofu on a serving platter or individual plates.
- Pour the sauce over the tofu and serve at once.