Ingredients
6 oz. soft silken tofu
1 1/2 tbsp. extra-virgin olive oil
1 1/2 tbsp. fresh lemon juice
1 1/2 tbsp. Freshly grated Parmigiano-Reggiano cheese
1 oil-packed anchovy fillet
1 small garlic clove
1/2 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
salt
Freshly ground pepper
1 package firm tofu
vegetable oil
1/2 c. cornstarch
2 romaine hearts
Preparation
Step 1In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire, and mustard; season the dressing with salt and pepper.Step 2Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt.Step 3In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.
