TZUTC: -0800   
   MSGID: 35370.fidonet_cooking@1:105/500 2dc2f2bb   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   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   
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