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Friday, August 28, 2015

Tofu Piccata

Ingredients

  • Servings: 4
  • 1 (12 ounce) package extra-firm tofu, drained
  • 10 marinated artichoke hearts, marinade reserved
  • 2 tablespoons capers, or more to taste, brine reserved
  • 1/2 cup bread crumbs
  • 1 tablespoon olive oil, or as needed
  • 2 tablespoons lemon juice, or more to taste
  • 1/2 cup water

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • place tofu in a resealable plastic bag; freeze until completely solid, at least 24 hours. defrost tofu in the refrigerator or a bowl of cold water.
  • slice tofu into 1/4- to 1/2-inch-thick pieces. gently squeeze each slice to release water.
  • whisk 2 to 4 tablespoons artichoke heart marinade and about 1 teaspoon caper brine together in a bowl; pour enough over each tofu piece so that it absorbs the marinade.
  • place bread crumbs in a bowl. press each tofu piece into the bread crumbs until evenly coated.
  • heat olive oil in a skillet; cook tofu until lightly browned, about 2 minutes per side. transfer tofu to a plate, reserving oil mixture in the skillet.
  • cut artichoke hearts into small pieces. add artichoke hearts, capers, lemon juice to oil mixture in skillet; pour in water. bring liquid to a boil, add tofu, and simmer until sauce has thickened, about 10 minutes.

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