Tofu Provencal with Herbed White Wine Sauce

Ingredients

• 400 g extra-firm tofu
• 2 tbsp olive oil
• 3 cloves garlic
• 1 shallot
• 1 cup crushed tomatoes
• 0.33 cup dry white wine
• 0.25 cup niçoise olives(optional)
• 1 tsp fresh thyme
• 1 tsp herbes de Provence
• 1 tbsp cornstarch
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh parsley

Instructions

1. 1

   Press tofu dry, cut into thick slabs, and dust lightly with cornstarch, salt, and pepper.

2. 2

   Pan-fry tofu in olive oil over medium-high heat until golden on both sides, about 8 minutes; set aside.

3. 3

   In the same pan, soften minced shallot and garlic for 2 minutes.

4. 4

   Deglaze with white wine and reduce by half.

5. 5

   Add crushed tomatoes, thyme, herbes de Provence, and olives; simmer 10 minutes.

6. 6

   Return tofu to the sauce and warm through for 3 minutes.

7. 7

   Finish with chopped parsley and serve, ideally over rice or with crusty bread.