Prep 15 mins
Cook 10 mins
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
- 118.29 ml all-purpose flour
- 453.59 g extra firm tofu, cut into 1/4 inch-thick slices
- salt & freshly ground black pepper
- 29.58 ml olive oil
- 78.07 ml dry white wine
- 113.39 g white button mushrooms, thinly sliced
- 29.58 ml capers, drained
- 29.58 ml minced fresh parsley leaves
- 29.58 ml butter or 29.58 ml 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.
Enjoyed this recipe. Especially appreciated that it was very different from the 10,000 variations of tofu with vegetables and a soy based sauce. I made the following mods<br/><br/>Used lemon juice rather than sliced lemons. (This led to more sauce.)<br/>Replaced flour with ground almonds to make it lower carb. This worked great - it still had a nice crispy exterior.<br/>Fried the tofu on a griddle so I could do it in one batch.
We didn't care for this at all. We're vegans and big tofu eaters so my first tip-off should have been that the tofu isn't marinated at all, save for some salt and pepper. The lemon/caper sauce was very good but it's thin so it's more an accompanyment rather than a "sauce" that can save flavorless tofu. If you do make this recipe I'd use half a block of tofu- a full block was way too much. Especially when served with pasta.
This was really one of the best recipes we've tried in a long time. I added an extra tablespoon or so of capers, substituted shitake mushrooms and used fresh-grown parsley (really the way to go if you can!). We also omitted the butter; there wasn't much "sauce" when made this way, but the flavors were still great. I might try it with a little extra white wine and without dredging the tofu next time%u2014the texture was a tad rubbery.