Lemon Caper Tofu

This recipe, originally meant for chicken, is from my sister. I have no idea where she got it, but we found out that tofu works just as well! Be careful when working with hot oil. When I was laying the tofu steaks in the pan, my fingers were covered in egg and flower, and I didn't realize I was actually dipping my finger in the oil! Ouchy!

Lemon Caper Tofu
Makes 6-10 servings

2 packages extra firm tofu, cut into 1/2-inch steaks (this made 14 for me)
1 cup all purpose flour
Seasoned Salt (or salt, pepper, paprika, and whatever else you like)
2 eggs
2 whole lemons
1 small jar capers
Olive or Canola oil

Drain tofu and slice into 1/2 inch steaks:

 

Lay tofu steaks on several paper towels, and using more paper towels gently press and soak some of the liquid out of the tofu. The drier your tofu is, the better it fries up.

Mix flour with seasoned salt and pour onto a plate. Beat eggs in a bowl big enough for dipping the tofu. Heat enough oil to cover the bottom of your skillet, then dip tofu in eggs, flour, then lay in the pan to fry. Cook each side until golden brown, then remove from pan.

 

 

 Keep the frying oil to make the sauce, unless the drippings are too burned, in which case you can heat a new pan of  about 1/8 cup oil over medium-low heat and add a tablespoon or two of the seasoned flour. Squeeze lemons into pan and stir until sauce thickens a little. Remove from heat and add drained capers (If you've never cooked with capers, taste them first - they pack a punch! I love them, so I used a whole jar, but use your own discretion)

 

Pour sauce over tofu and you're done! This is great with roasted vegetables and Persian Basmati pilaf, for which I have another wonderful recipe that I'll share soon. Enjoy!