Ingredients
-
1 (16 ounce) package extra firm tofu
-
-
1/2 cup cornstarch
-
1 teaspoon salt
-
1 teaspoon dried Italian herb seasoning
-
1 teaspoon black pepper
-
1 teaspoon garlic powder
-
1/4 teaspoon cayenne pepper (I only use a pinch)
-
1/2 cup vegetable oil
-
-
1 small onion, chopped fine
-
2 tablespoons olive oil
-
2 teaspoons dried rosemary
-
5 button mushrooms, chopped
Instructions
- Drain the tofu and cut into 6 slices.
- To Make Herb Crust:
- Combine all the ingredients except the oil in a shallow bowl.
- To Make Mushroom Gravy:
- Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
- Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
- Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!