Wednesday, March 9, 2011

Marinated Tofu with Balsamic-glazed Mushrooms - Serves 4

1 block of frozen extra firm organic tofu


1 Tablespoon olive oil

1 clove garlic, minced fine

1 Tablespoon Worcestershire sauce

1 Tablespoon Balsamic vinegar

1 Tablespoon soy sauce

1 teaspoon yellow mustard

dash of pepper


6 mushrooms sliced fine

¼ onion sliced in strips

1 clove garlic, minced fine, optional

1-2 Tablespoons Balsamic vinegar

olive oil

Put block of tofu in hot water to defrost. Whisk the marinade ingredients together and allow to sit.

Once the tofu is defrosted, press out as much of the liquid as possible. Cut the block into 4 parts, then each of these parts into 3 slices. Total of 12 slices. Place these into a ziploc bag and pour the marinade over. Seal the bag and toss about carefully to coat well. Let sit and flip over every once in a while.

In a heavy skillet heat olive oil and fry the tofu until very well browned, flip and do the other side too. (Over done is tasty.) Set aside the tofu in a single layer in a baking tray. Keep hot.

Turn the heat down under the skillet and heat another dash of olive oil, toss in the toppings and saute, add the Balsamic vinegar. Stir well until reduced. Spoon over the tofu slices.