Recipe

Tofu Piccata Recipe

Add Step-by-Step Photos	Sola / All my dishes 11 months, 3 weeks ago I have made regular versions of Piccata sauce and I think this one is better.This is a satisfying and delicious dish that would go very nicely with the rest of the dry white wine leftover from sauce.Serve over rice or pasta for a full meal. Prep:15m Cook:25m Servings:4	Sola
	tofu gets fancy

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Ingredients

1 large lemon,peeled & white pith removed

1/2 cup flour

1 LB extra firm tofu,cut into 1/4 inch slices2 tbls.olive oil

1/3 cup dry white wine

4 ounces white button mushrooms,thinly sliced

2 tbls.capers,drained

2 tbls.fresh parsley ,minced

2 tbls.butter or soy margarine

salt & pepper to taste

Directions

Preheat oven to 275.

Cut lemon into very thin slices,discarding seeds,set aside

Drain tofu,wrap in paper towels and press for about 10 minutes.

Put flour into shallow bowl.Season tofu with salt and pepper,dredge in flour,tapping off excess.Transfer the tofu to a plate and set aside.

Heat oil in a large skillet over medium high heat.Add tofu,in batches and cook turning once,until golden brown,about 2 minutes.

Place tofu on a baking sheet and keep warm in pre-heated oven.

Deglaze skillet with the wine,scarping any brown bits from bottom.Add mushrooms,stirring a few times,until slightly softened.

Stir in lemon slices,capers and parsley simmer until hot.Add butter,stir to combine.

Arrange tofu on serving platter,pour sauce over tofu serve at once.Granish with some chopped parsley if desired.

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Comments

shibattou 11 months, 3 weeks ago said:
I don't like tofu that much, but my girlfriend (from Daegu, South Korea) will love it. Thanks...

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