When Life Gives You Lemons: Tofu Piccata

Grab this

• 1 block (454 g) extra-firm tofu, drained and patted dry
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 cup low-sodium vegetable broth
• 3 tablespoons fresh lemon juice
• 1 tablespoon capers, drained
• 1 teaspoon maple syrup
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 1/4 cup chopped fresh parsley
• Lemon slices, for serving (optional)

Do this

1. Cut the tofu crosswise into 8 even cutlets. Lay them on a clean towel, cover with another towel and press gently for 5 minutes.
2. Season both sides of the tofu with the salt and pepper. Put the flour on a plate, then lightly coat each cutlet and shake off the excess.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook half the tofu for 3 to 4 minutes per side, until golden. Transfer to a plate, add the remaining oil and repeat with the rest.
4. Lower the heat to medium. Add the garlic to the skillet and stir for 30 seconds.
5. Pour in the vegetable broth, lemon juice, capers and maple syrup. Scrape up any browned bits and simmer for 2 minutes.
6. Stir the cornstarch mixture once more, then pour it into the sauce. Simmer for 1 to 2 minutes, stirring, until glossy and lightly thickened.
7. Return the tofu to the skillet and spoon the sauce over it. Warm for 2 minutes, sprinkle with parsley and serve with lemon slices if desired.