Thursday, July 26, 2007

Tofu Marsala, Green Beans, Yukon Potatoes

Dinner 7/26

Tofu Marsala
(recipe below)

Green Beans

Yukon Potatoes

The green beans came from the farmer's market last Saturday and were just about the nicest ones we've ever seen -- thick, flavorful and not tough or stringy... juuust right.

Tofu Marsala (serves 4)

1 block extra firm tofu, portioned into eight cutlets
1 tbs. of tamari

1/2 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper

2 tbs. canola oil, divided use
1 cup of cremini mushrooms, sliced
1 tbs. tomato paste
2 cloves of garlic, minced
1 1/2 cups of marsala
1 tbs. lemon juice
1 tbs. soy margarine
salt and pepper to taste

On a pie plate (or shallow dish), add 1/2 tsp. salt and 1/2 tsp. pepper to the all-purpose flour and stir to combine.

In a shallow bowl add 1 tbs. of tamari, and dip each piece of tofu, coating both sides. Then dip each piece of tofu in the flour, and turn to coat completely, shaking off any excess.

In a large pan (big enough to fit all eight cutlets) over med-high heat, add 1 tbs. of the canola oil, and swirl to coat the pan. Gently add the flour-coated tofu pieces. Cook until the tofu just starts to brown in spots, about 4-5 minutes per side. Remove the tofu from the pan, and put into a very low oven to keep warm.

Add the remaining 1 tbs. of canola oil to the pan and add the sliced mushrooms. Add a pinch of salt to release the liquid in the mushrooms, and stir until they brown, about 8 minutes. Reduce the heat to medium, add the garlic and tomato paste, stir for 1 minute.

Off heat, add the marsala. Return the pan to the stove, and scrape up any browned bits sticking to the bottom of the pan. Bring the marsala up to a simmer, and reduce by half, about 5-7 minutes.

Off heat, add the lemon juice and stir to combine.

Return the pan to the stove and whisk in 1 tbs. of soy margarine.

Check for salt and pepper. Pour the sauce over the tofu and serve over pasta.

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