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Total Preparation and Cook Time: 40 minutes
Serves: 4
Serving Size: 334 calories, 18g fat, 25g carbs, 11g protein, 2g fiber, 256mg sodium
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet).
Ingredients:
¼ cup plus 2 tsp cornstarch, divided
¼ cup all-purpose flour
¼ tsp salt
¼ tsp freshly ground pepper
6 cups sliced cremini or white mushrooms
1 14-oz block extra-firm tofu, drained, rinsed and cut crosswise into 8 ½-inch thick slices
2 large shallots, minced
1 tsp dried thyme
1 Tbsp tomato paste
½ cup dry Marsala wine
4 Tbsp extra-virgin olive oil, divided
1 cup vegetable or reduced sodium chicken broth
Cooking Directions:
- Preheat oven to 300° F.
- Whisk ¼ 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, 1-2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3-5 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.
Recipe from: Eating Well, October/November 2005 issue