Panko-Crusted Tofu Cutlets With Lemon-Caper Sauce

recipe from eat me, delicious

Serves 2

1.5 tbsp tahini (sesame paste)
1/8 cup water
salt & freshly ground black pepper
1 - 2 cups panko bread crumbs
3 tbsp extra virgin olive oil, plus additional as needed
1 pound extra-firm tofu, cut into thin slices
1/4 cup onions, minced
2 tbsp capers, drained, rinsed, and chopped
1/2 cup dry white wine
1/4 cup vegetable broth
2 tbsp margarine/butter
juice of 1 lemon
2 tbsp minced fresh parsley, plus additional for garnish



Combine the tahini and water in a shallow bowl until blended.

Season with salt and pepper and set aside.

Place the panko in a shallow bowl and set aside.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.

Season the tofu slices with salt and pepper to taste, then dip them into the tahini mixture and then into the panko crumbs.

Fry the tofu on hot oil, turning once, lightly browned, working in batches as necessary.

Remove the tofu from the skillet and keep warm.

In the same pan, heat the remaining 1 tablespoon oil.

Add the onions and cook until softened, about 2 minutes.

Add the capers, white wine, and vegetable broth and reduce by 1/4.

Stir in the margarine, lemon juice, and the 2 tablespoons parsley.

Add salt and pepper to taste. Pour the sauce over the tofu and garnish with parsley.