1 ½ Tbsp extra virgin olive oil
1 ½ Tbsp fresh lemon juice
1 ½ Tbsp freshly grated Parmigiano-Reggiano cheese, plus more for serving
1 oil-packed anchovy filet, drained
1 small clove garlic
½ tsp Worcestershire sauce
½ tsp Dijon mustard
freshly ground pepper
14 oz firm tofu, drained and cut into 3/4-inch cubes
vegetable oil, for frying
½ cup cornstarch
2 romaine hearts, (1 pound) torn into bite-size pieces
1. 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.
2. 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 towellined plate; season with salt.
3. 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.