Rating: 4.5 stars
10 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, October/November 2005

Gallery

Recipe Summary test

total:
40 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F.

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

  • 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.

  • 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.

  • 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.

Tips

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

331 calories; protein 11.5g; carbohydrates 25.1g; dietary fiber 2.4g; sugars 5.6g; fat 18.3g; saturated fat 2.8g; vitamin a iu 250.8IU; vitamin c 4mg; folate 59.9mcg; calcium 228.7mg; iron 2.8mg; magnesium 50.7mg; potassium 593.8mg; sodium 300.4mg; thiamin 0.2mg.
Advertisement