Tuesday, February 2, 2010
Tofu Cutlets Marsala
from Eating Well
• 1/4 cup plus 2 teaspoons cornstarch, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 14-ounce block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices(I slice mine a bit thinner)
• 4 tablespoons extra-virgin olive oil, divided
• 2 large shallots, minced(small sweet onion, finely diced)
• 1 teaspoon dried thyme( I use more)
• 6 cups sliced cremini, or white mushrooms (about 10 ounces)or baby bellas
• 1/2 cup dry Marsala wine
• 1 cup vegetable broth
1. Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
2. 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 in a small casserole dish with lid to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
4. Add the remaining 1 tablespoon oil, shallots/onion 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.(I add the tofu slices back into the mushroom sauce to completely coat the slices and let sit for a minute or two before serving).