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1
Press your tofu under a heavy weighted object for 20 minutes on one side and 15 on the other.
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2
Discard the water.
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3
Pressing the tofu will prevent it from being water logged and keep it together when its cooking.
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4
Put the soup broth, orange juice, orange zest, marsala wine and teryaki sauce in a measuring cup, mix it and taste it, if you like the taste, set aside.
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5
Dice your onion and crush the garlic.
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6
Saute this in a large saute pan until the onion is transparent and set aside.
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7
Be very careful not to burn the garlic, so don't cook this on high, medium is sufficient.
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8
When done, remove from pan and set aside.
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9
Slice up the mushrooms and sauted them in the same pan that you sauted the onion and garlic inches Add more oil if necessary.
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10
Cook them until they are just done.
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11
Remove from pan and set aside.
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12
Cut the tofu in half the long way, then in four pieces.
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13
You should end up with 8 equal sized pieces.
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14
Saute until these are light brown and then remove from pan and set aside.
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15
Melt the margarine in the saute pan and make a roux with the spelt flour.
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16
Stir constantly so it won't burn.
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17
Once the flour is all incorporated, add your soup broth mixture slowly to this stirring to incorporate.
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18
Put all your ingredients back into the saute pan with the broth/roux mixture and gently mix so that all the tofu and mushrooms are coated with the sauce.
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19
Add your herbs and season with salt and pepper.
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20
Taste again to make sure its to your liking.
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21
Simmer for 1/2 hour.
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22
Serve over rice or pasta.
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23
Bon Appetit!
