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: 40 mins
Total Time: 40 mins
Servings: 4 servings

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Ingredients
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 4 tablespoons extra-virgin olive oil, divided 2 large shallots, minced 1 teaspoon dried thyme 6 cups sliced cremini, or white mushrooms (about 10 ounces) 1/2 cup dry Marsala wine, (see Ingredient note) 1 cup vegetable broth, or reduced-sodium chicken broth 1 tablespoon tomato paste
Directions
1 Preheat oven to 300 degrees F.
2 Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with 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 of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
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 and simmer until slightly reduced, about 1 minute.
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.
TIP:

Ingredient Note: 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.

Nutrition Facts
Calories 334, Total Fat 18 g, Saturated Fat 3 g, Monounsaturated Fat 12 g, Sodium 256 mg, Carbohydrate 25 g, Fiber 2 g, Protein 11 g, Potassium 562 mg. Daily Values: Calcium 25%, Iron 15%. Exchanges: Starch 1,Vegetable 1,Medium-Fat Meat 1,Fat 3.
Percent Daily Values are based on a 2,000 calorie diet