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1
Preheat your oven to 300 degrees F.
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2
Start by standing the tofu block up and then cutting down into 1/2-inch pieces lengthwise.
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3
You are basically cutting the tofu in half.
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4
Then cut those pieces in half diagonally.
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5
In the end, you should have 4 triangle pieces of tofu.
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6
Rinse the tofu under cold water and then press the pieces between 2 paper towels.
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7
This will help release as much water from the tofu to help them stay firm throughout the cooking process.
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8
Pour the flour onto a plate and dredge the tofu in it, shaking off the excess.
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9
Heat up 2 tablespoons of olive in a deep pan, let it get hot, then place the tofu and cook on all sides until golden brown (about 3-4 minutes per side).
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10
Once youve cooked all the tofu, transfer to a baking sheet and put in the oven to keep warm.
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11
In the same pan, add the remaining 2 tablespoons of olive oil (if you need to) and heat up the shallots, garlic and capers, stirring frequently to cook through (about 1-2 minutes).
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12
Whisk in the lemon juice and wine and let it cook and reduce (about 3-5 minutes).
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13
Add the vegetable broth and bring to a boil.
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14
Then reduce and let it simmer.
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15
Whisk in the parsley, butter, pepper and salt.
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16
Be mindful that if you do not use low-sodium vegetable broth, you may not need to add the salt at all.
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17
The capers and broth are salty enough.
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18
Use your taste buds!
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19
Take the tofu out of the oven, place on a plate and pour the sauce over the pieces.
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20
You can serve the tofu with risotto, wild rice or any vegetable.
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21
This can serve 2 (2 pieces per person) or up to 4 (1 piece per person).
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22
Enjoy!
