Tofu Piccata
From sola 15 years ago
- 25 minutes to make
- Serves 4
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.
Ingredients
- 1 large lemon,peeled & white pith removed shopping list
- 1/2 cup flour shopping list
- 1 LB extra firm tofu,cut into 1/4 inch slices2 tbls.olive oil shopping list
- 1/3 cup dry white wine shopping list
- 4 ounces white button mushrooms,thinly sliced shopping list
- 2 tbls.capers,drained shopping list
- 2 tbls.fresh parsley ,minced shopping list
- 2 tbls.butter or soy margarine shopping list
- salt & pepper to taste shopping list
How to make it
- 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.
shibattou
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" It was excellent "