Tofu with Lemon and Capers

Name: Tofu with Lemon and Capers
Ingredients: 1 lb. tofu (drained); 1/2 cup corn starch; 6 oz. oyster mushrooms; 2 tablespoons capers; 1/2 lemon (juiced); to taste Salt and Pepper; 2 tablespoons oil

Tamar Genger MA, RD • Mar 16, 2011 (Updated: Jul 16, 2019)Comment Jump to Recipe

Tofu with Lemon and Capers

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Servings

Ingredients

1 lb. tofu drained
1/2 cup corn starch
6 oz. oyster mushrooms
2 tablespoons capers
1/2 lemon juiced
to taste Salt and Pepper
2 tablespoons oil

Instructions

Preparation

Heat a large pan over medium high heat. Pour a thin layer of oil into the pan. 2. Cut tofu into squares and dip in cornstarch. Put tofu into the hot oil and cook until browned, flip over and brown other side, remove from pan and place on paper towels. 3. Add mushrooms to pan and saute until brown, add salt and peper to tatse. Pour lemon juice and capers into pan with mushrooms, mix and then pour over tofu.

Category: Recipes

Diets: Pareve

About Tamar Genger MA, RD

Tamar is the Executive Editor of JamieGeller.com. She is the mother of three amazing children, a registered dietitian, nutrition educator, and major foodie!! Always on the search for the best of everything and often found in the kitchen cooking up new healthy foods, Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!Tamar is the mastermind behind Fresh Families, Jamie Geller’s healthy, family-friendly meal plan.

Comments

Abby Zarfati

Dec 27, 2015 at 5:31 pm

I will definitely try it with corn starch .

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Tamar Genger MA, RD

Dec 27, 2015 at 4:28 pm

Thanks for the comment Abby. I have actually used potato starch in place of cornstarch in coating my tofu and have found it to get clumpy as well. It does not work so well for some reason. For thickening it is a great substitute, but I have to suggest even if for another recipe you try it with cornstarch. It is not necessary, I also sometimes just fry it on its own, but coated is nice change that even non tofu lovers often love.

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Abby Zarfati

Dec 27, 2015 at 4:10 pm

This looked like it would have been very delicious, but for me it lacked flavor. The tofu got kinda clumpy from the starch(I did use potato instead of corn but usually it does not make a difference.) when u make tofu I never coat it, but it sounded like it would have been good.

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