Tofu Mushroom

INGREDIENTS:

20 ounces (560 grams) mushrooms (white, brown, champignon, portobello, etc.)
¼ cup (15 grams) dried porcini mushrooms (optional) + 1/3 cup hot water to soak them
2 cloves garlic
3 tablespoons (42 grams) olive oil (1 for the mushrooms, 2 for the tofu)
8 ounces (230 grams) firm tofu
⅓ cup (50 grams) flour
⅓ cup (80 grams) white wine or vegetable broth
⅓ cup (80 grams) vegetable broth or water
1 handful parsley, chopped
Salt and pepper to taste

DIRECTIONS:

Cook the Mushrooms:
Soak the dried porcini mushrooms in hot water for 10 minutes (optional, but enhances the mushroom flavor).
In a large skillet (preferably non-stick), add 1 tablespoon of olive oil, crushed garlic, and sliced mushrooms. Cook on high heat for 5 minutes, stirring often.
Add the soaked dried mushrooms and their soaking water. Season with salt and pepper and cook for another 5 minutes, or until there’s no excess water in the pan.
Once the mushrooms are cooked and most of the excess water has evaporated, transfer them to a bowl.

Cook the Tofu:
While the mushrooms cook, slice the tofu into ⅙ to ¼ inch (0.5 cm) slices.
Coat each slice of tofu in flour.
In the same skillet, add 2 tablespoons of olive oil, then add the tofu slices. Cook the tofu slices on medium heat for about 4 to 5 minutes, turning them once.
When the tofu is almost ready, add the white wine to the pan and let it evaporate.
Add the cooked mushrooms back to the pan with the tofu, add the vegetable broth, and chopped parsley. Finish cooking for another 2 minutes.

Serve:
Serve three slices of tofu per person, with mushrooms on the side. Enjoy this delicious and hearty meal!
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 2