- 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 tablespoons red-wine vinegar, or to taste
- 2 tablespoons chopped pitted green olives, such as Spanish, Cerignola or cracked green
- 2 tablespoons chopped pitted prunes
- Freshly ground pepper to taste
- 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.
- 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.
- 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.