Tofu Piccata

Name: Tofu Piccata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 (12-ounce) package medium-firm tofu; ¼ cup cornstarch; 2 teaspoons kosher salt (such as Diamond Crystal); 1½ teaspoons freshly ground black pepper; 1½ teaspoons smoked paprika; 2 teaspoons garlic powder; 2 tablespoons olive oil; 6 tablespoons unsalted butter, cubed, divided; 1 small shallot, diced small (about ¼ cup); 2 garlic cloves, minced; 1½ cups vegetable broth; 1 lemon, zested and juiced; 1½ tablespoons jarred capers; 1 tablespoon chopped flat-leaf parsley, optional

By Kia Damon

Published September 15, 2026

Armando Rafael for The New York Times. Food Stylist: Simon Andrews.

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Ready In: 35 min
Rating: (0)
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Making piccata typically involves frying thinly sliced meat, like chicken or veal, and dressing it in a lemon and caper pan sauce. But what if the “meat” isn’t meat at all? That’s the inventive idea that this quick recipe—which features a firm block of tofu instead—explores. Pressing the water out of the tofu before cooking firms it up and allows it to soak up the sauce’s deep flavors. A cornstarch dredge ensures a crispy fry and acts as a thickener when it’s time to make the sauce. The result is a meatless meal that’s light, punchy and satisfying.

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Ingredients

Yield:2 servings

1 (12-ounce) package medium-firm tofu
¼ cup cornstarch
2 teaspoons kosher salt (such as Diamond Crystal)
1½ teaspoons freshly ground black pepper
1½ teaspoons smoked paprika
2 teaspoons garlic powder
2 tablespoons olive oil
6 tablespoons unsalted butter, cubed, divided
1 small shallot, diced small (about ¼ cup)
2 garlic cloves, minced
1½ cups vegetable broth
1 lemon, zested and juiced
1½ tablespoons jarred capers
1 tablespoon chopped flat-leaf parsley, optional

Ingredient Substitution Guide

Preparation

Step 1
To press the excess water from your tofu, place it between two layers of paper towels, then set it on a large plate or cutting board. Top with something flat and sturdy such as another heavy cutting board, a cast-iron skillet or a baking sheet topped with cookbooks. Let the tofu drain for at least 15 minutes. (You can also do this step the day before and press the tofu overnight in the refrigerator.)
Step 2
Once the tofu is pressed, discard the paper towels. Set the tofu on a cutting board with the largest surface laying flat. Cut the tofu in half lengthwise. Cut each slice into thirds crosswise, then cut each of the logs into thirds.
Step 3
Whisk the cornstarch, salt, pepper, paprika and garlic powder in a large bowl. Add the tofu a few pieces at a time and toss until well-coated. Set aside.
Step 4
In a large skillet over medium heat, heat the olive oil and 3 tablespoons butter. Once the butter is melted and slightly foamy, add the tofu. Pan-fry the tofu until browned and crispy, 2 to 3 minutes per side, then remove from the pan and set aside on a plate.
Step 5
Add the shallot to the pan and cook, stirring, over medium heat until softened, about 1 to 2 minutes. Add the garlic, cooking for another 1 to 2 minutes, until the garlic has browned around the edges. Pour the vegetable broth into the pan and bring to a boil. Once boiling, reduce the heat to medium-low. Simmer stock until it reduces by half, about 8 minutes, then whisk in the remaining butter until it emulsifies. The sauce should coat the back of a spoon like a light gravy. Stir in the lemon zest and juice, capers and, if using, chopped parsley. Season to taste with salt and pepper.
Step 6
Return the tofu to the pan and spoon the sauce over the top. Serve garnished with parsley, if desired.