Follow these steps for perfect results
silken tofu
drained
extra-virgin olive oil
fresh lemon juice
Parmigiano-Reggiano cheese
freshly grated
oil-packed anchovy fillet
drained
garlic clove
small
Worcestershire sauce
Dijon mustard
Salt
Pepper
freshly ground
firm tofu
drained and cut into 3/4-inch cubes
vegetable oil
for frying
cornstarch
romaine hearts
torn into bite-size pieces
Puree silken tofu, olive oil, lemon juice, Parmigiano-Reggiano, anchovy, garlic, Worcestershire sauce, and Dijon mustard in a blender; season with salt and pepper to create the dressing.
Wrap firm tofu in paper towels to remove excess water.
Heat vegetable oil (1/4 inch) in a large skillet until shimmering.
Toss the firm tofu cubes with cornstarch until evenly coated.
Fry the tofu cubes in the hot oil over moderately high heat, turning once, until crispy (about 8 minutes).
Transfer the crispy tofu croutons to a paper towel-lined plate and season with salt.
In a large bowl, toss romaine lettuce with the prepared dressing and two-thirds of the tofu croutons.
Transfer the salad to plates.
Top with the remaining tofu croutons and sprinkle with additional Parmigiano-Reggiano cheese.
Serve immediately.
Expert advice for the best results
For extra crispy tofu, ensure the oil is hot before adding the tofu cubes.
Adjust the amount of lemon juice in the dressing to your taste.
Add a pinch of red pepper flakes to the tofu croutons for a spicy kick.
Everything you need to know before you start
10 minutes
The dressing can be made ahead of time.
Arrange the salad on a plate, ensuring the croutons are visible and the cheese is sprinkled evenly.
Serve as a light lunch or a side dish.
Pair with grilled chicken or fish for a complete meal.
Complements the acidity and savory flavors.
Discover the story behind this recipe
Modern adaptation of a classic salad.
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