Wednesday, June 2, 2010

Tofu Steak with Red Wine-Mushroom Sauce

This recipe is from the All New Cooking Light Cookbook. The original recipe called for 6 ounces of shiitake mushrooms, but I was unable to find those in any of our local grocery stores. I was left with no choice, but white mushrooms as a substitute.

1 (16-ounce) package of extra firm tofu
fresh thyme
sea salt
1/2 teaspoon olive oil
2 small shallots, finely chopped
8 ounces cremini mushrooms, sliced
6 ounces white mushrooms, sliced
1 (5-inch) portobello mushroom cap, cut into 1-inch pieces
1 1/2 cups dry red wine
1 cup water, divided
1 tablespoon red miso paste
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
  1. Preheat the oven to 375°.
  2. Cut the tofu lengthwise into four slices. Cover a baking sheet with heavy-duty foil and spray with cooking spray. Place the tofu in a single layer on the prepared baking sheet. Lightly coat the top of the tofu with cooking spray. Bake for 25 minutes or until the tofu releases 3 or more tablespoons of water. Remove from oven and allow to cool.
  3. Prepare your grill. I usually spray some cooking spray on a paper towel and then wipe down the heated grill rack with that paper towel. Do not spray the cooking spray onto open flame.
  4. Lightly coat the tofu with cooking spray, and sprinkle with fresh thyme, sea salt and pepper. Grill the tofu for 3 minutes on each side or until browned. Remove from grill, but keep it warm while you make the sauce.
  5. For the sauce, heat the 1 teaspoon of oil in a non-stick pan (don't use cooking spray on a non-stick pan...doing so will make it sticky. Use a very small amount fo oil instead). Add the shallots, saute for 1 minute. Add the mushrooms and saute until the moisture begins to evaporate, about 4 minutes. Remove the mushrooms mixture from the skillet and set aside in a mixing bowl. Wipe out the pan and add the wine. Bring to a boil and cook until the wine has reduced in half, about 5 minutes.
  6. Combine 1 tablespoon of water with the red miso, stirring with a whisk to incorporate completely. Add the miso mixture, the remaining water, the mushroom mixture, sea salt, and pepper to the skillet. Bring to a boil and cook until the mixture has reduced in half, about 5 minutes.
  7. Serve warm

This recipe serves 4. A serving consist of 1 tofu steak and 1/2 cup of the red wine mushrooms suace for 4 W.W. points.

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