- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks. Tips from the F&W Test Kitchen More Tofu Dishes
Ingredient:
- 6 ounces soft silken tofu, drained
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 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
