(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Slices of extra-firm torn are dredged and sauteed to golden perfection, just as you would with any cutlet. Try this technique with your favorite pan sauce.
EatingWell Healthy in a Hurry Cookbook

Makes 4 servings
Total Time: 40 minutes


• 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 1 pound)
• 1/2 cup dry Marsala wine (see Note]
• 1 cup vegetable broth or reduced-sodium chicken broth
• 1 tablespoon tomato paste


1. Whisk 1/4 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 a 300°F oven to keep warm:; Dredge the remaining tofu and cook with another tablespoon of oil, adjusting the heat if necessary to prevent scorching. Keep warm in the oven.

2. Add the remaining 1 tablespoon oil, shallots and thyme to the skillet. Cook over medium heat, 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 the mixture is slightly reduced, about 1 minute.

3. 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.

Per Serving:
334 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 25 g carbohydrate; 11 g protein; 2 g fiber; 256 mg sodium.
Nutrition Bonus: Selenium (41% daily value). Calcium (25% dv). Potassium (16% dv),
Iron (15% dv).



  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages