Ingredients

• 1/4 cup plus 2 cornstarch, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 14-ounce b extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
• 4 tablespoon 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

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Cooking Directions

Step 1

Preheat oven to 300°F.

Step 2

Whisk 1/4 cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.

Step 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.

Step 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.

Step 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.