Food & Wine

What's This?
Serving size 4
Prep Time
Total Time


6 oz soft silken tofu1 ½ Tbsp extra virgin olive oil1 ½ Tbsp fresh lemon juice1 ½ Tbsp freshly grated Parmigiano-Reggiano cheese, plus more for serving1 oil-packed anchovy filet, drained1 small clove garlic½ tsp Worcestershire sauce½ tsp Dijon mustard salt freshly ground pepper14 oz firm tofu, drained and cut into 3/4-inch cubes vegetable oil, for frying½ cup cornstarch2 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.

Tags: Salad, Healthy, Tofu, Fish, Vegetable, Quick, 30 Minute, Blender, Entertaining

Terms of Service | Privacy Policy Corporate Site | Advertise With Us