This is a great vegetarian entree, even your meat lovers will like.
- Cook Time
- Prep Time
- ¼ cup plus 2 teaspoons corn starch, divided
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 14 ounces extra firm tofu, drained, rinsed and cut crosswise into eight ½-inch slices
- 4 tablespoons extra virgin olive oil, divided
- 2 large shallots, peeled, minced
- 1 teaspoon dried thyme
- 6 cups sliced cremini, white or mixed mushrooms, sliced (10 ounces)
- ½ cup dry Marsala
- 1 cup vegetable broth
- 1 tablespoon tomato paste
1 Preheat oven to 300°F.
2 Whisk ¼ cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with a paper towel to remove excess moisture.
3 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 oil.
4 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.
5 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.
Source: © 2010, Courtesy of United Soybean Board