Tofu Cutlets with Mushrooms, Rosemary and Port Wine Sauce
A colorful dish that blends the savory taste of mushrooms with the essence of rosemary and the richness of cherries. With the haricots and rice, this meal serves 4�6.
2 lb. firm plain tofu
½ cup plus 2 Tbl. cornstarch
½ cup white flour (or gluten-free flour mix)
Salt and pepper
4 Tbl. olive oil
4 Tbl. butter
4 small shallots, minced
6 cups thinly sliced mushrooms (use a variety)
2 Tbl. minced fresh rosemary
2/3 cup dried cherries
1½ cup vegetable broth
1 cup port wine or cherry juice
1½ Tbl. tomato paste
Drain tofu. When thoroughly dry, cut block in half. Cut each half into 4½”-thick slices. Mix cornstarch, flour, salt and pepper in a shallow bowl. Heat olive oil in a skillet. Dredge tofu slices in cornstarch and flour mixture, coating well. Cook in oil, turning once so cutlets are
crisp and golden on each side. Set on a baking sheet and put in oven to keep warm. After tofu is cooked, add butter to the same skillet. Cook shallots until soft. Add mushrooms and cook until lightly browned. Stir in rosemary and cherries and cook for another minute.
In a bowl, mix together vegetable broth, wine or juice and tomato paste. Stir in 2 Tbl. cornstarch. Mix thoroughly and add to skillet with mushrooms. Cook until sauce begins to thicken and becomes glossy. Place cutlets on a platter and pour sauce over them. Garnish with sprigs of fresh rosemary.