Stir Crazy! Tofu Scallopine

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* Exported from MasterCook *

 

Tofu Scallopine

 

Recipe By : Stir Crazy! by Sarah Jane Cheney, page 61

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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4 teaspoons extra-virgin olive oil

1 large onion -- chopped

4 large garlic clove -- minced

1 pound cremini or white button mushrooms -- sliced thick

1 pound firm tofu

cut into 1/2-inch dice

2 teaspoons minced fresh thyme

OR 1 teaspoon dried thyme

1/2 cup dry white wine

1/4 cup fresh lemon juice

4 cups coarsely chopped spinach leaves -- well-rinsed

2 tablespoons minced fresh parsley

Salt -- to taste

Freshly round black pepper -- to taste

Thinly sliced red bell pepper -- (optional)

 

Scaloppine means " thin slices, " and they are typically made with tender

veal. This recipe is named for the white wine, lemon, and herb sauce that

usually goes with the meat. Serve it over pasta or long-grain rice.

 

Set a wok over medium-high heat. Pour the oil around the rim, then tilt

the pan to coat the sides. Add the onion and stir-fry for 2 to 3 minutes,

until it appears translucent. Add the garlic and mushrooms; continue to

stir-fry for about 3 minutes, until the mushrooms appear moist. Stir in

the tofu and thyme; stir-fry for 2 to 3 minutes longer, taking care not to

break up the tofu.

 

Add the wine and lemon juice. Bring to a simmer and cook, stirring often,

for 3 to 4 minutes, until the liquid is reduced by about half. Add the

spinach and parsley. Cook briefly stirring, until the spinach wilts but is

still bright green. Season with salt and pepper and serve immediately,

garnished with the red bell pepper if desired.

 

Serves 4

 

Calories: 236, Carbohydrates: 17g, Total fat: 8g, Cholesterol: 0g, Protein:

11g, Sodium: 43mg.

 

 

 

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