Tofu Cutlets Marsala
1/4 Cup Potato Starch
1/4 Cup All Purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper, freshly ground
14 Ounces Extra Firm Tofu, drained, cut into 8 thick slices
4 Tablespoons Olive Oil
2 Large Shallots, minced
1 Teaspoon Thyme
10 Ounces (6 Cups) Mushrooms, sliced
1/2 Dry Marsala Wine
1 Cup Vegetable Broth
1 Tablespoon Tomato Paste
1. Preheat oven to 350F.
2. Mix potato starch, flour, salt and pepper in a shallow dish. Pat the tofu with a paper towel to remove excess moisture,
|Frying the coated tofu|
3. Heat 2 tablespoons of oil in a large skillet over high heat. Dredge 4 tofu slices in the flour mixture. Add them to the pan and cook until crispy and golden on both sides. Place on a baking sheet and transfer to the oven to keep warm. Repeat with the remaining tofu.
4. Add the remaining oil, shallots, and thyme to the pan. Cook until shallots begin to brown. Add mushrooms and cook 3 to 5 minutes. Add the Marsala and simmer for 1 minute.
5. Whisk the remainder of the flour mixture with the broth. Add to the mushrooms. Stir in the tomato paste. Simmer and cook until thick and glossy. To serve, spoon the sauce over the tofu.
Goes with Green Beans
Soundtrack Rage Against the Machine - The Battle of Los Angeles