¼cup(15grams)dried porcini mushrooms(optional) + 1/3 cup of hot water to soak them
2clovesgarlic
3tablespoons(42grams)olive oil1 for the mushrooms, 2 for the tofu
8ounces(230grams)tofufirm
⅓cup(50grams)flour
⅓cup(80grams)white wineor vegetable broth
⅓cup(80grams)vegetable brothor water
1handfulparsley
salt and pepperto taste
COOK THE MUSHROOMS
Soak the dried porcini mushroom with hot water for 10 minutes.Note: adding dried porcini mushrooms is optional. Dried mushrooms help boost the mushroom flavour of the dish.
To a large skillet (non-stick preferably), 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.
When the mushrooms are cooked, and most of their 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. There's no need to press it or pat it dry.We get 6 slices from 8 ounces of firm tofu (about half of a 16-ounce tofu block) and serve 3 slices per person.Add all-purpose flour to a plate, then coat each slice of tofu in the flour.
On the same pan, 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 mushrooms to the tofu, add the vegetable broth and chopped parsley, and finish cooking for another 2 minutes.
We recommend serving three slices of tofu per person, with some mushrooms on the side.