Tofu And Mushroom Marsala Food

CHICKEN MARSALA AND MUSHROOMS

Steps:

• Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
• Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
• Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

TOFU AND MUSHROOM MARSALA

Steps:

• In a pot on medium heat, cook the garlic in the oil just until it sizzles, then add the bell peppers, oregano, and salt.
• Cook, stirring often, for 5 minutes. Add the Marsala and the tofu and cook on high heat for 4 minutes to reduce the wine a bit.
• Add the mushrooms and tomatoes and cook on medium-high heat for 5 minutes.
• Add the basil and salt and pepper to taste.
• Serve with plenty of crusty bread to soak up the flavorful broth.

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.

MUSHROOM MAPO TOFU

Steps:

• Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.
• Mix all of the sauce ingredients together in a jug.
• Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.
• Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

MUSHROOMS MARSALA

Steps:

• Clean and take stems off (optional) the mushrooms.
• Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
• You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
• Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
• After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
• Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
• Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.