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1
Preheat your oven to 300 degrees F.
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2
Cut the tofu in half, into 1-inch pieces.
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3
You can make it slimmer if youd like.
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4
You can also use a whole block of tofu.
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5
The sauce is enough for 2 or 4 servings.
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6
In a separate bowl combine the flour, 1/4 cup corn starch, salt and pepper.
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7
Rinse the tofu, pat to dry, then dredge in the flour mixture, shaking off the excess.
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8
Heat a large deep pan with 2-3 tablespoons olive oil and let it get really hot.
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9
Add the tofu and cook on all sides until golden brown (3-5 minutes per side).
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10
Once the tofu is done, transfer to a baking dish and put it in the oven to keep warm.
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11
In the same skillet, add more oil (if you need to), then add the shallots and dried thyme and let them soften and cook, stirring constantly (about 2-3 minutes).
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12
Next, add the mushrooms and stir frequently until they are tender and golden brown.
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13
Add the Marsala wine, stir and let it come to a simmer so the wine can reduce.
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14
While thats happening, in a 2-cup measuring cup or small bowl, combine the vegetable broth, tomato paste and the remaining 2 teaspoons of corn starch and whisk.
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15
Pour the mixture over the pan, while whisking the sauce.
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16
Let the sauce reduce and thicken.
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17
Remove the tofu from the oven, plate it and pour the sauce over the tofu.
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18
You can serve this with rice or risotto.
