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TOFU CUTLETS MARSALA

Slices of extra-firm torn are dredged and sauteed to golden perfection, just as you would with any cutlet. Try this technique with your favorite pan sauce.
EatingWell Healthy in a Hurry Cookbook

Makes 4 servings
Total Time: 40 minutes

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 1 pound)
• 1/2 cup dry Marsala wine (see Note]
• 1 cup vegetable broth or reduced-sodium chicken broth
• 1 tablespoon tomato paste
 

DIRECTIONS

1. 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 a 300°F oven to keep warm:; Dredge the remaining tofu and cook with another tablespoon of oil, adjusting the heat if necessary to prevent scorching. Keep warm in the oven.

2. Add the remaining 1 tablespoon oil, shallots and thyme to the skillet. Cook over medium heat, 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 the mixture is slightly reduced, about 1 minute.

3. 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.

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
Per Serving: 334 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 25 g carbohydrate; 11 g protein; 2 g fiber; 256 mg sodium.
Nutrition Bonus: Selenium (41% daily value). Calcium (25% dv). Potassium (16% dv),
Iron (15% dv).