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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pan Fried Tofu And Watercress With Lemon Caper Sauce
 Categories: Tofu, Vegetarian
      Yield: 4 Servings
 
     16 oz Pkg extra-firm tofu;
           - drained & sliced 1/4"
           Salt
           Black pepper; freshly ground
      2 tb Olive oil
    1/4 c  Dry white wine
      3 tb Fresh lemon juice
      2 tb Capers; drained & chopped
      1 cl Garlic; minced
      2 bn Watercress;
           - tough stemsremoved
 
  Pat the tofu dry and season to taste with salt & pepper. Set aside.
  
  Heat 1 tb olive oil in a large skillet over medium-high heat. Add the
  tofu and cook in batches until golden brown on both sides, 2 to 4
  minutes per side. Ad d the wine, lemon juice, and capers, and simmer
  until the sauce is slightly reduced, about 2 minutes. Reduce the heat
  to low and keep warm.
  
  Heat the remaining 1 tb olive oil in a large skillet over medium
  heat. Add the garlic and cook, stirring, until fragrant, about 30
  seconds. Add the watercress and cook, stirring, until just wilted, 2
  to 3 minutes. Season to taste with salt & pepper.
  
  Transfer the watercress to a serving platter or 4 individual serving
  plates and arrange the tofu on top. Drizzle the sauce over the tofu
  and serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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