Tofu Marsala

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup cornstarch, plus
• 2 teaspoons cornstarch, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 (14 ounce) package 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 mushrooms (about 10 ounces) or 6 cups mushrooms (about 10 ounces)
• 1/2 cup dry marsala wine (see ingredient note)
• 1 cup vegetable broth or 1 cup reduced-sodium chicken broth
• 1 tablespoon tomato paste

Recipe

• 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 5whisk 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.