Tofu Marsala

Preheat your oven to 300°F.

Cut the tofu in half, into 1-inch pieces. You can make it slimmer if you’d like. You can also use a whole block of tofu. The sauce is enough for 2 or 4 servings.

In a separate bowl combine the flour, 1/4 cup corn starch, salt and pepper.

Rinse the tofu, pat to dry, then dredge in the flour mixture, shaking off the excess.

Heat a large deep pan with 2-3 tablespoons olive oil and let it get really hot. Add the tofu and cook on all sides until golden brown (3-5 minutes per side). Once the tofu is done, transfer to a baking dish and put it in the oven to keep warm.

In the same skillet, add more oil (if you need to), then add the shallots and dried thyme and let them soften and cook, stirring constantly (about 2-3 minutes). Next, add the mushrooms and stir frequently until they are tender and golden brown.

Add the Marsala wine, stir and let it come to a simmer so the wine can reduce.

While that’s happening, in a 2-cup measuring cup or small bowl, combine the vegetable broth, tomato paste and the remaining 2 teaspoons of corn starch and whisk. Pour the mixture over the pan, while whisking the sauce. Let the sauce reduce and thicken.

Remove the tofu from the oven, plate it and pour the sauce over the tofu. You can serve this with rice or risotto.