Panko-crusted tofu cutlets with lemon-caper sauce

    serves 4

    Panko is the name for Japanese bread crumbs. Look for them in well-stocked supermarkets.
    2 tablespoons tahini (sesame paste)

    ¼ cup water

    Salt and freshly ground black pepper

    2 cups panko bread crumbs

    3 tablespoons extra-virgin olive oil, plus

    additional as needed

    1 pound extra-firm tofu, cut into thin slices

    2 shallots, minced

    2 tablespoons capers, drained and rinsed

    ½ cup dry white wine

    ¼ cup vegetable broth (page 15)

    2 tablespoons nonhydrogenated margarine

    Juice of 1 lemon

    2 tablespoons minced fresh parsley, plus

    additional for garnish

    Combine the tahini and water in a shallow bowl until blended. Season with salt and pepper and set aside. Place the panko in a shallow bowl and set aside.

    Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Season the tofu slices with salt and pepper to taste, then dip them into the tahini mixture and then into the panko crumbs. Fry the tofu in the hot oil, turning once, until lightly browned, working in batches as necessary. Remove the tofu from the skillet and keep warm.
    In the same pan, heat the remaining 1 tablespoon oil. Add the shallots and cook until softened, about 2 minutes. Add the capers, white wine, and vegetable broth and reduce by one-quarter. Stir in the margarine, the lemon juice, and the 2 tablespoons parsley. Add salt and pepper to taste. Pour the sauce over the tofu and garnish with parsley.