Orange Tofu Marsala Food

TOFU CUTLETS MARSALA

Steps:

• Preheat oven to 300 degrees F.
• 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 the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
• 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.
• 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.

ORANGE TOFU MARSALA

Steps:

• Press your tofu under a heavy weighted object for 20 minutes on one side and 15 on the other. Discard the water.
• Pressing the tofu will prevent it from being water logged and keep it together when its cooking.
• Put the soup broth, orange juice, orange zest, marsala wine and teryaki sauce in a measuring cup, mix it and taste it, if you like the taste, set aside.
• Dice your onion and crush the garlic. Saute this in a large saute pan until the onion is transparent and set aside. Be very careful not to burn the garlic, so don't cook this on high, medium is sufficient. When done, remove from pan and set aside.
• Slice up the mushrooms and sauted them in the same pan that you sauted the onion and garlic inches Add more oil if necessary. Cook them until they are just done. Remove from pan and set aside.
• Cut the tofu in half the long way, then in four pieces. You should end up with 8 equal sized pieces. Saute until these are light brown and then remove from pan and set aside.
• Melt the margarine in the saute pan and make a roux with the spelt flour. Stir constantly so it won't burn. Once the flour is all incorporated, add your soup broth mixture slowly to this stirring to incorporate.
• Put all your ingredients back into the saute pan with the broth/roux mixture and gently mix so that all the tofu and mushrooms are coated with the sauce. Add your herbs and season with salt and pepper. Taste again to make sure its to your liking.
• Simmer for 1/2 hour.
• Serve over rice or pasta.
• Bon Appetit!

ORANGES IN MARSALA

Steps:

• Squeeze enough juice from 1/2 orange to measure 2 tablespoons. Cut peel, including all white pith, from remaining 4 oranges with a sharp knife and discard, then cut oranges crosswise into 1/4-inch-thick slices.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add juice and wine carefully (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, about 5 minutes. Remove sauce from heat.
• Arrange orange slices, overlapping, in 4 shallow bowls and spoon sauce over fruit. Let macerate at least 30 minutes before serving.

TOFU MARSALA

Steps:

• Preheat oven to 300 degrees F.
• 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 the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.
• 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.
• 5Whisk 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.

TOFU MARSALA

Steps:

• On a pie plate or in a shallow dish add 1/2 teaspoons salt and 1/2 teaspoons pepper and the spelt flour. Using a whisk combine the ingredients.
• In a shallow bowl add 1 tablespoons Tamari and dip dip each piece of tofu in the Tamari, coating all sides, then shake off excess.
• In a large pan add 1 tablespoons of light oil and swirl to coat the pan. Heat on medium-high.
• Coat the tofu/Tamari cutlets with the flour mixture and cook in the pan of oil 4-5 minutes per side. Remove and put in a very low oven to keep warm.
• Add the remaining 1 tablespoons of light oil to the pan and add the sliced mushrooms, and stir until browned. About 8 minutes. Reduce the heat to medium and then add the garlic and tomato past, stir for 1 minute.
• Off the heat, add the marsala wine and return the pan to the stove. Scrape the brown bits off the bottom of the pan and bring the wine to a simmer.
• Reduce this by half.takes about 5-7 minutes.
• Off the heat add the lemon juice, stir to combine.
• Return the pan to the burner and whisk in the 1 tablespoons vegan margarine.
• Taste for seasoning and pour the sauce over the tofu.