MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan Fried Tofu And Watercress With Lemon Caper Sauce
Categories: Tofu, Vegetarian
Yield: 4 Servings

16 oz Pkg extra-firm tofu;
- drained & sliced 1/4"
Salt
Black pepper; freshly ground
2 tb Olive oil
1/4 c Dry white wine
3 tb Fresh lemon juice
2 tb Capers; drained & chopped
1 cl Garlic; minced
2 bn Watercress;
- tough stemsremoved

Pat the tofu dry and season to taste with salt & pepper. Set aside.

Heat 1 tb olive oil in a large skillet over medium-high heat. Add the
tofu and cook in batches until golden brown on both sides, 2 to 4
minutes per side. Ad d the wine, lemon juice, and capers, and simmer
until the sauce is slightly reduced, about 2 minutes. Reduce the heat
to low and keep warm.

Heat the remaining 1 tb olive oil in a large skillet over medium
heat. Add the garlic and cook, stirring, until fragrant, about 30
seconds. Add the watercress and cook, stirring, until just wilted, 2
to 3 minutes. Season to taste with salt & pepper.

Transfer the watercress to a serving platter or 4 individual serving
plates and arrange the tofu on top. Drizzle the sauce over the tofu
and serve hot.

Recipe by Vegan Planet by Robin Robertson

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)