Tofu au Vin
- Yield: 6 servings
- 3tablespoons canola oil, divided
- 2cups frozen pearl onions, thawed
- 3medium carrots, peeled and diced
- 3 cloves garlic, minced
- 2 bay leaves
- 3 red wine*
- 3cups low-sodium vegetable broth
- 2tablespoons low-sodium soy sauce
- 1tablespoon balsamic vinegar
- 1 (14-ounce) package extra firm tofu, cut into 1/2-inch cubes
- 4tablespoons corn starch, divided
- 12ounces mushrooms, chopped
- Salt and pepper
- 1/2cup chopped Italian parsley for garnish
- Heat 1 tablespoon of the canola oil in a large pan over medium high heat. Add the onions, carrots and garlic. Saute for 3 to 5 minutes, or until lightly browned.
- Add in bay leaves, wine, broth and soy sauce to the pan. Reduce heat so that liquid is slowly simmering. Simmer for about 20 minutes, stirring frequently, until carrots and onions are soft and liquid has reduced by half.
- Once sauce is reduced season with salt and pepper to taste. Add 2 tablespoons of the cornstarch into 1/2 cup of water and mix until combined. Stir in the cornstarch mixture to the pan to thicken the sauce.
- Toss tofu cubes in the remaining 2 tablespoons cornstarch and a little salt and pepper until they are all evenly coated.
- Heat the 2 remaining tablespoons of olive oil over medium-high heat. Sauté coated tofu cubes, turning them occasionally with a spatula, for about 3 to 5 minutes, or until they are crispy browned on all the sides. Remove and set aside in a serving bowl.
- Add mushrooms to pan and sauté them 5 to 7 minutes, or until mushrooms are browned and softened.
- Add red wine sauce and mushrooms to tofu in the serving bowl. Sprinkle with parsley.
Note: 3 cups vegetable broth mixed with 3 tablespoons red wine vinegar can be substituted for the red wine.
Nutritional Info *per serving
- Calories 298
- Fat 10g
- Saturated Fat 1g
- Cholesterol 0mg
- Sodium 346mg
- Potassium 646mg
- Carbohydrate 21g
- Fiber 3g
- Sugars 6g
- Protein 8g