Tofu Cutlets Marsala

• 1/4 cup Corn starch
• 2 teaspoons Corn starch
• 1/4 cup All-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon Freshly ground black pepper
• 14 ounces Extra firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch slices
• 4 tablespoons Extra virgin olive oil, divided
• 2 large shallots, peeled, minced
• 1 teaspoon Dried thyme
• 6 cups Sliced cremini or white mushrooms, sliced (10 ounces)
• 1/2 cup dry Marsala
• 1 cup vegetable broth
• 1 tablespoon Tomato paste

Preparation

1 Preheat oven to 300°F.
2 Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.
3 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
4 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 Marsa
5 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.

Special instructions

Source: © 2010, Courtesy of United Soybean Board