Tofu au Vin for Two

By á-6020

Ingredients

• 7 ounce(s) extra-firm tofu
• 1 tablespoon(s) extra-virgin olive oil, divided
• 1 1/2 teaspoon(s) balsamic vinegar
• 1/4 teaspoon(s) salt, divided
• 1/4 teaspoon(s) freshly ground pepper, divided
• 1/2 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
• 1/2 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

Details

Servings 2
Adapted from delish.com

Preparation

Step 1

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.