1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for
1 oil-packed anchovy fillet, drained
1 small garlic clove
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper
One 14-ounce package firm tofu, drained and cut into 3/4-inch cubes
Vegetable oil, for frying
1/2 cup cornstarch
2 romaine hearts (1 pound), torn into bite-size pieces
How to Make It
In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire and mustard; season the dressing with salt and pepper.
Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt.
In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.
Zesty Sauvignon Blanc.
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