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Saturday, July 10, 2010

Marinated Tofu w/Marsala Sauce **RECIPE**

Was watching an episode of "The Best Thing I Ever Ate" and Duff mentioned the Farm House Cafe in Portland Oregon.

Here is my rendition of a great Tofu dish...a take on their Herb Crusted Tofu with Marsala...

1 C Marsala Wine
1 C Water
1 1/2 cups Low Sodium Soy Sauce

Press the water out of the tofu by placing it between 2 plates (weighht the top plate down) and let it sit for 20 minutes. Pour off the water, cut into 4 pieces, turn on it's side and cut diagonally through the entire thing and put in fridge for 1 hour in the mixture above.

Meanwhile get either Panko breadcrumbs or whole wheat bread crumbs and season with salt/pepper. Take the Tofu out and lightly press into the breadcurmbs on all sides. Put the coated tofu in a heated pan with canola or olive oil and saute till browned on both sides. Remove to paper toweling and let tofu drain.

1/2 Cup Marsala Wine
1 sliced onion
1 t salt
1 cup crimini mushrooms, sliced
Silk creamer (or cream)
2 pinches each of Thyme, Savory, Basil, Fennel, Majoram
1 T cornstarch dissolved in 4 T Water
Canola or olive oil

Brown onions until carmelized, sprinkle sea salt over them, add mushrooms, herbs and mix well. Deglaze pan with Marsala wine
making sure to scrape up all the bits on the bottom of the pan. Allow the alcohol to cook off until almost completely gone, add a little more wine (up to another 1/2 cup), add cornstarch and silk creamer (or cream).

Serve over fresh mashed potatoes made with butter and cream with 1 clove fresh crushed garlic and 2 pinches of Thyme. Salt and pepper to taste and serve immediately.

Makes 4 servings

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