Tofu Cutlets Marsala

(Courtesy of Eatingwell.com)

 

Ingredients:

1/4 c. plus 2 tsp. cornstarch, divided

1/4 c. all-purpose flour

1/4 tsp. salt

1/4 tsp. freshly ground pepper

1 (14 oz.) block extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch thick slices

4 Tbsp. extra-virgin olive oil, divided

2 large shallots, minced

1 tsp. dried thyme

6 c. sliced cremini or white mushrooms, about 10 oz.

1/2 c. dry Marsala wine

1 c. vegetable broth or reduced-sodium chicken broth

1 Tbsp. tomato paste

 

Directions:

Preheat oven to 300 degrees.

Whisk 1/4 c. cornstarch, flour, salt and pepper in a shallow dish.  Pat tofu with paper towel to remove excess moisture.

Heat 2 Tbsp. 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 remaining tofu, adjusting the heat if necessary to prevent scorching.

Add the remaining 1 Tbsp. 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, 1-2 minutes.  Add mushrooms and cook, stirring often, until tender and lightly browned, 3-5 minutes.  Stir in Marsala and simmer until slightly reduced, about 1 minute.

Whisk the remaining 2 Tbsp. 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.