Yuzu Tofu Piccata

SERVINGS

PREPARATION

25 min

COOKING

20 min

Today: Italian-Japanese fusion is on the menu! We’re putting a new spin on the classic Italian piccata by replacing the meat with Soykei’s incredibly flavorful tofu, made in Sherbrooke using the purest traditional Japanese methods. Yuzu juice, sake, and a spicy kick of yuzu kosho transform this Italian classic into a Japanese citrus explosion—creamy and full of character. A vegetarian piccata with panache, courtesy of JM_cuisine, that will win over even the most skeptical tofu skeptics.

NUTRITIONAL VALUES

Click here to see the nutrition facts table

Ingredients

Preparation

Ingredients

2 400g blocks of Soykei extra-firm tofu, well-drained
3 cups water + 3 tablespoons salt
a few thin slices of lemon and/or lime, for the brine and serving
a few spoonfuls of cornstarch
½ cup chicken or vegetable broth
1 teaspoon yuzu kosho paste (see note)
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
½ cup sake
2 tablespoons capers
5 tablespoons unsalted butter
2 tablespoons yuzu juice
fresh cilantro, for garnish
white rice and green vegetables of your choice, to serve on the side

Preparation

1 – Pat the tofu blocks dry and cut each one into 9 nice slices. Combine the water and salt with a few slices of lemon and lime in a saucepan and bring to a boil. Reduce the heat and add the tofu slices. Simmer very gently for 2 minutes, then turn off the heat. Set the tofu aside in the hot salted water until ready to use.
2 – Meanwhile, add the yuzu kosho (see note) to the broth, mix well, and set aside. Spread a generous amount of cornstarch on a small baking sheet or plate and lightly salt the cornstarch.
3 – Remove the tofu from the brine and pat it very dry with paper towels. Roll the tofu slices in the cornstarch to coat them thoroughly, then set aside on another plate. Heat a large nonstick skillet with a little vegetable oil over medium heat. Cook the slices until they are nicely browned and crispy. Cook in two batches to fry all the slices. Be careful not to let the potato starch burn on the bottom of the skillet. Set aside on a baking sheet or plate.
4 – In the same skillet, add the garlic and cook for 20 to 30 seconds over medium heat. Add the sake, deglaze the skillet with a spoon, and let it reduce for 2 minutes. Add the yuzu kosho broth and capers, and let it simmer for 3–4 minutes. Finish with the butter, swirling the skillet to emulsify everything well.
Return the crispy tofu to the skillet and turn it a few times to coat it well with the sauce. Drizzle with yuzu juice and once again swirl the skillet well to maintain the sauce’s emulsion. Transfer to a serving platter and pour the sauce over the top. If the sauce separates slightly before serving, simply add 1 tablespoon of additional butter and whisk well. Finish by garnishing with fresh cilantro and a few thin slices of lemon and lime.

Serve the tofu piccata with white rice and a green vegetable of your choice.

Makes 6 servings

NOTES

Yuzu kosho is a fermented paste made from yuzu zest and hot chili peppers, originating in Japan. It has a salty, citrusy, and slightly spicy flavor. It comes in red or green varieties depending on the type of chili pepper used and is typically sold in small jars or tubes at Japanese grocery stores. Yuzu kosho is said to be the secret weapon of many Japanese chefs because it enhances sauces, broths, and even sushi while adding an indescribable and unique citrus aroma.

To substitute for yuzu kosho, simply use the zest of half a lemon and half a lime, one finely chopped green bird’s eye chili (or half a jalapeño), and half a teaspoon of salt. Grind everything into a paste using a mortar and pestle. The result won’t be exactly the same, but the flavors and mild heat will be there.

SUGGESTION

To make your own citrus kosho, visit the .JM_cuisine website to check out his homemade version.
https://www.jonathanmichaudcuisine.com/recettes/tofu-piccata

Photos and recipe: Jonathan Michaud

jonathanmichaudcuisine.com

Instagram : @jm.cuisine.blog

Facebook : @Jonathan Michaud – Cuisine