Tofu Meunière

Wrap the tofu slabs in a clean kitchen towel, place a heavy pan on top, and press for at least 30 minutes to expel as much moisture as possible — this stage is unattended. Pat dry with paper towels. In a shallow bowl, whisk together the flour, fine sea salt, white pepper and garlic powder. In a second shallow bowl, whisk the eggs with the milk.

Press the tofu firmly into the seasoned flour, shaking off the excess, then dip into the egg wash letting the excess drip off, then dredge in the flour a second time for a double coat. Set on a wire rack and rest, uncovered, for 10 minutes so the coating adheres.

Heat 2 tablespoons of neutral oil in a large heavy skillet (cast iron or stainless steel) over medium-high heat until shimmering but not smoking. Lay 4 tofu slabs in the pan and sear without moving for 4 minutes until the underside is deep golden brown and the crust releases cleanly.

Flip the tofu slabs and cook the second side for 3–4 minutes until equally golden. Transfer to a wire rack and keep warm in a low oven (100°C).

Repeat the searing and flipping process with the remaining oil and tofu slabs.

Wipe the pan clean, reduce the heat to medium, and add the cold butter all at once. Swirl the pan constantly as the butter melts, foams, and begins to turn amber with a nutty aroma, about 3–4 minutes — watch carefully and pull from heat the moment the milk solids turn a deep hazelnut brown.

Off the heat, add the capers, lemon zest and lemon juice — the sauce will spatter and sizzle. Swirl to combine, then stir in the parsley.

Arrange the tofu slabs on warmed plates, spoon the brown butter sauce generously over each portion, and finish with a pinch of flaky sea salt. Serve immediately.