Fearn Smith and Russell Pierce show how to make this delicious recipe here. I don’t find any ingredient amounts, however, anywhere on that site. So I just attempted to make said dish with the following amounts. By all accounts, it’s a pretty awesome dish.
This same frying technique could also be used for tofu in fried “chicken” inspired dishes. We’ll be trying that next!
Please forgive the limitations of my picture. This was my first time frying tofu this way, and even then platefuls of this dish disappeared very quickly. So this was the only image I managed before it was gone!
Herb Crusted Tofu with Mushroom Marsala (and Mashed Potatoes)
(serves 3-4; to serve less cut back on tofu and mushrooms)2 14 oz blocks Wildwood Superfirm Sproutofu*
1 cup soy sauce
approx 2 cups marsala wine or other dry wine
24 oz baby bellas or other brown mushrooms, sliced
1 onion, julienned or in half slices
gluten-free bread crumbs (about 6 large slices worth)
roughly 1/2 cup Silk creamer
thyme, oregano and basil to taste (the recipe originally used herbs de provence, another option)
instant mashed potato flakes
butter or margarine
garlic and rosemary (optional)1. After pressing or defrosting tofu, slice each block into quarters, then cut each of those slices on a diagonal. You’ll get eight triangular slices out of each block this way.
2. Marinate these slices in a mixture of 1 cup wine, 1 cup soy sauce and 1 cup water for at least 30 minutes. Keep in fridge.
3. While tofu is marinating, saute the onions in vegetable oil, as slowly as you can to encourage caramelization. When soft, add mushrooms and herbs of your choice. Saute until the mushrooms have given up thier juice and the liquid has cooked away.
4. Increase heat and add wine. Let that cook off until dry.
5. Decrease heat and deglaze the pan with a bit of Silk creamer. Add slowly and adjust to get the sauce volume and thickness that you’d like. The sauce is done.
6. Place the breadcrumbs in a bowl with herbs of your choice. The chefs in the video used only thyme. I used thyme, basil and oregano. Pull the tofu out of the marinade and dredge them in the bread crumbs.
7. In about an inch of very hot oil, fry the tofu on both sides until the breading is crispy.
8. Prepare instant mashed potatoes with potato flakes and butter/margarine, adding garlic and rosemary to them if desired.Serve tofu on bed of mashed potatoes, with mushrooms and sauce poured on top. Enjoy!
*A note about tofu: we bring our firm tofu home and freeze it. Before using, we move it out of the freezer to a countertop (well beforehand) or pop it in the microwave (in a bag or bowl) on a defrost setting. When it’s defrosted, we simply squeeze the block with our hands over the sink to remove more water. We can then use it without pressing it further. Freezing before cooking it gives the tofu a wonderful, firmer, slightly chewy texture.
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