INGREDIENTS
6 oz
soft silken tofu, drained
1 1/2 tbsp
extra-virgin olive oil
1 1/2 tbsp
fresh lemon juice
1 1/2 tbsp
freshly grated Parmigiano-Reggiano cheese, plus more for serving
1
oil-packed anchovy fillet, drained
1
small garlic clove
1/2 tsp
Worcestershire sauce
1/2 tsp
Dijon mustard
Salt and freshly ground pepper
1 14 ounce package
firm tofu, drained and cut into 3/4-inch cubes
Vegetable oil, for frying
1/2 cup
cornstarch
2
romaine hearts (1 pound), torn into bite-size pieces