Thursday, May 3, 2012

Tofu Cutlets

I found this really good sounding recipe and wanted to share it with you. I am not normally a tofu person, but lately I have been reading lots of recipes that use tofu. If you would like to see other awesome tofu recipes you can find them at:
 formally known as The Type A Housewife


1/4 cup plus 2 teaspoons cornstarch, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 14-ounce block extra-firm tofu, drained, rinsed
and cut crosswise into eight 1/2-inch-thick slices
4 tablespoons extra-virgin olive oil, divided
2  large shallots, minced
1 teaspoon dried thyme
6 cups sliced cremini, or white mushrooms (about 10 ounces)
1/2 cup dry Marsala wine, (see Ingredient note)
1 cup vegetable broth, or reduced-sodium chicken broth
1 tablespoon tomato paste

1. Preheat oven to 300 degrees 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 of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
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 Marsala and simmer until slightly reduced, about 1 minute.
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.

Ingredient Note: Marsala, a fortified wine, is a flavorful and wonderfully economical addition to many sauces. An opened bottle can be stored in a cool, dry place for months - unlike wine, which starts to decline within hours of being uncorked.

Nutrition information

Calories 334, Total Fat 18 g, Saturated Fat 3 g, Monounsaturated Fat 12 g, Sodium 256 mg, Carbohydrate 25 g, Fiber 2 g, Protein 11 g, Potassium 562 mg. Daily Values: Calcium 25%, Iron 15%. Exchanges: Starch 1,Vegetable 1,Medium-Fat Meat 1,Fat 3. Percent Daily Values are based on a 2,000 calorie diet

This recipe and photo was found on one of my other favorite sites:

Check out, because they also direct you to savings in your area on the recipes they feature. I love the nutrition information and other tips they include.


  1. This looks way too yummy not to try!

  2. These look delicious--I love the savory flavors! And thanks for the mention too. :D