Ingredients:
| 1/4 cup | Corn starch |
| 2 teaspoons | Corn starch |
| 1/4 cup | All-purpose flour |
| 1/4 teaspoon | Salt |
| 1/4 teaspoon | Freshly ground black pepper |
| 14 ounces | Extra firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch slices (14 oz block) |
| 4 tablespoons | Extra virgin olive oil, divided |
| 2 | Large shallots, peeled, minced |
| 1 teaspoon | Dried thyme |
| 6 cups | Sliced cremini or white mushrooms, sliced (10 ounces) |
| 1/2 cup | Dry marsala wine |
| 1 cup | Vegetable broth or reduced sodium chicken broth |
| 1 tablespoon | Tomato paste |
Description:
In this dish, tofu "cutlets" are dredged and sauteed as you would a chicken breast or fish fillet. Try the technique using any of your favorite pan sauces.
Prep time: 20 minutes
Cook time: 20 minutes
Instructions:Preheat oven to 300°F.
Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1 to 2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3 to 5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.
Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes. To serve, spoon the hot sauce over the tofu.
Nutrition Per Serving: 334 calories; 18 g fat (3 g saturated fat, 12 g mono unsaturated fat); 0 mg cholesterol; 25 g carbohydrates; 11 g protein; 2 g fiber; 256 mg sodium; 562 mg potassium
Serving Tips:
Marsala, a fortified wine, is a flavorful and wonderfully economical addition to many sauces. An opened bottle can be stored in a cool, dry place for months—unlike wine, which starts to decline within hours of being uncorked.
