Ingredients

• 7 ounces extra-firm, water-packed tofu, (see Tips for Two), drained
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper, plus more to taste
• 1 tablespoon extra-virgin olive oil
• 3/4 cup vegetable broth, or reduced-sodium chicken broth (see Tips for Two)
• 2-3 tablespoon red-wine vinegar, to taste
• 2 tablespoon chopped pitted green olives, such as Spanish, Cerignola or cracked green
• 2 tablespoon chopped pitted prunes

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Cooking Directions

Step 1

Cut tofu crosswise into four 1/2-inch-thick slices. Pat with paper towels to remove excess moisture. Whisk cornstarch, flour, salt and 1/8 teaspoon pepper in a shallow dish.

Step 2

Heat oil in a medium nonstick skillet over medium-high heat. Dredge the tofu in the cornstarch mixture. Add the tofu to the pan and cook, turning once, until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.

Step 3

Add broth and vinegar to the pan; bring to a simmer, stirring often. Add olives, prunes and pepper and simmer until heated through, 1 to 2 minutes. To serve, spoon the sauce over the tofu.