Tuesday, October 9, 2012

Tofu Piccata

Tofu Piccata
Servings: 15

3 3/4 large lemon, peeled and white pith removed
2 cups all-purpose flour
3 3/4 lbs extra firm tofu, cut into 1/4 inch-thick slices
3 3/4 to taste salt & freshly ground black pepper
7 1/2 tablespoons olive oil
1 1/4 cups dry white wine
15 ounces white button mushrooms, thinly sliced
16 oz Yellow Onion, thinly sliced
8 large Bell Peppers (2 green, 2 red, 2 yellow, and 2 orange)
7 1/2 tablespoons capers, drained
4 cloves of Garlic, minced
7 1/2 tablespoons minced fresh parsley leaves
7 1/2 tablespoons butter or 7 1/2 tablespoons soy margarine (optional)
1 Preheat the oven to 275F.
2 Cut the lemon into very thin rounds, discarding the seeds, and set aside.
3 Drain tofu, wrap in paper towel, and press for about ten minutes (this will give your tofu a firmer texture).
4 Put the flour into a shallow bowl.
5   Season the tofu with salt and pepper and dredge in the flour, tapping off any excess.
6 Transfer the tofu slices to a platter and set aside.
7 Heat the oil in a large skillet over medium-high heat.
8 Add the tofu, in batches, and cook, turning once, until golden brown on both sides, about 2 minutes total.
9 Place the tofu slices on a baking sheet and keep warm in the oven.
10 Deglaze the skillet with the wine, scraping up any browned bits from the bottom.
11 Add the mushrooms and cook, stirring a few times, until slightly softened, about 2 minutes.
12 Stir in the lemon slices, capers, and parsley and simmer until hot.
13 Stir in the butter, if using, to enrich the sauce.
14 Arrange the tofu on a serving platter or individual plates.
15 Pour the sauce over the tofu and serve at once.

Read more at: http://www.food.com/recipe/tofu-piccata-88599?scaleto=15&mode=null&st=true&oc=linkback

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