Pan-Fried Tofu and Watercress With Lemon-Caper Sauce
By Robin Robertson
Yield: 4 Servings
1 pound extra-firm tofu, cut into ¼-inch thick slices
Salt and freshly ground black pepper
½ cup all purpose flour
3 Tablespoons olive oil
1 large clove garlic, finely minced
½ cup dry white wine
½ cup vegetable stock
2 Tablespoons capers, drained
2 bunches watercress, tough stems removed
2 Tablespoons non-hydrogenated margarine
Juice of 1 lemon
2 Tablespoons minced fresh parsley
Preheat oven to 275°F. Season the tofu with salt and pepper and
dredge in flour in a shallow bowl. Transfer the flour-coated tofu
slices to a platter and set aside.
Heat 2 Tablespoons of the olive oil in large skillet over medium-high
heat. Add the tofu in batches and cook until golden brown on both
sides, about 2 minutes. Place the cooked tofu slices on a baking sheet
and keep warm in oven. Add the remaining oil to the same skillet. Add
the garlic and cook until fragrant, about 1 minute. Stir in the wine,
stock and capers and reduce by half. Add the watercress and simmer
until wilted. Stir in the margarine and lemon juice. Using a pair of
tongs or a slotted spoon, remove the watercress from the skillet and
arrange on a serving platter or individual plates. Arrange the tofu on
top of the watercress, pour on the sauce and garnish with the parsley.
Round Out the Meal:
With oven-roasted potato wedges.
Omit the garlic and capers.
From Vegan Planet by Robin Robertson (2003, Harvard Common Press)