Tofu au Vin for Two

Tofu au Vin for Two

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 7

    ounce(s) extra-firm tofu

  • 1

    tablespoon(s) extra-virgin olive oil, divided

  • teaspoon(s) balsamic vinegar

  • ¼

    teaspoon(s) salt, divided

  • ¼

    teaspoon(s) freshly ground pepper, divided

  • ½

    cup(s) frozen pearl onions, thawed

  • 1

    medium carrot, halved lengthwise and sliced

  • 1

    clove(s) clove garlic, minced

  • 1

    bay leaf

  • 4

    ounce(s) mushrooms, sliced

  • 1

    tablespoon(s) all-purpose flour

  • ½

    teaspoon(s) all-purpose flour

  • 1

    cup(s) light- to medium-bodied red wine, such as Beaujolais Nouveau, Merlot, or Pinot Noir

  • 1

    teaspoon(s) butter

Directions

Drain, rinse, and pat tofu dry; cut into 1/2- to 3/4-inch cubes. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a shallow dish big enough to fit it in one layer. Sprinkle with vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper; gently toss to combine. Heat the remaining 1 1/2 teaspoons oil in the pan over medium heat. Add onions, carrot, garlic, and bay leaf; cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms; cook, stirring, until they release their liquid, 3 to 5 minutes more. Sprinkle the vegetableswith flour; stir to coat. Add wine, the remaining 1/8 teaspoon salt, and 1/8 teaspoon pepper to the pan and cook, stirring, until the wine has reduced slightly and the sauce has thickened, 4 to 6 minutes more. Return the tofu to the pan, add butter, and stir until heated through, 1 to 2 minutes. Remove the bay leaf before serving.


Nutrition

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