• 35minutes
  • 307calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, D
MineralsCopper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 14-ounce package package extra-firm tofu

  2. 2 tablespoons extra-virgin olive oil, divided

  3. 1 tablespoon balsamic vinegar

  4. 3/4 teaspoon salt, divided

  5. 1/2 teaspoon freshly ground pepper, divided

  6. 1 cup frozen pearl onions, thawed

  7. 2 medium carrots, halved lengthwise and sliced

  8. 2 cloves garlic, minced

  9. 1 bay leaf

  10. 8 ounces mushrooms, sliced

  11. 2 2 tablespoons plus 1 teaspoon all-purpose flour

  12. 2 cups light- to medium-bodied red wine, such as Beaujolais Nouveau, Merlot or Pinot Noir

  13. 2 teaspoons butter

Instructions Jump to Ingredients ↑

  1. Drain, rinse and pat tofu dry; cut into 1/2- to 3/4-inch cubes. Heat 1 tablespoon oil in a large 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, 1/4 teaspoon salt and 1/4 teaspoon pepper; gently toss to combine.

  2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add onions, carrots, 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 vegetables with flour; stir to coat.

  3. Add wine, the remaining 1/2 teaspoon salt and 1/4 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.


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