- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 (16 ounce) package extra-firm tofu, drained, rinsed and cut crosswise into eight 1/2-inch-thick slices
- 4 tablespoons extra-virgin olive oil, divided
- 2 large shallots, minced
- 1 teaspoon dried thyme
- 6 cups sliced cremini or white mushrooms
- 1/2 cup dry Marsala wine (see Ingredient note)
- 2 teaspoons cornstarch
- 1 cup vegetable broth or reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 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.