Page Title
Brazed Tofu
The statements made in this website have not been evaluated by the Food  
and Drug Administration. The products are not intended to diagnose, treat,  
cure or prevent any disease. Any scientific information that we may give you  
or lead you to is for your education and is not to be used as a substitute for a  
health provider's care or proven therapy.

Contact Us | Terms of Service |Privacy Policy | Disclaimer | Copyright
         Copyright © 2008 Dolkar Wellness & Longevity
           9600 North 96th Street Scottsdale AZ 85258
                               All Rights Reserved
This quick sauté pairs wine and grapes  in a
luscious sauce. If you’ve never used grapes in a
disappointed. This is simple enough for a
weeknight but elegant enough for entertaining.
Make it a meal:  Serve with brown basmati rice
or mashed sweet potatoes and chard with
shallots.

Ingredients:
1 package of firm  
1 teaspoon sea salt
1/4 teaspoon freshly ground pepper
5 teaspoons virgin olive oil, divided
1 cup thinly sliced shallots
2 cups halved seedless green or red grapes
1 cup white wine
1 cup shitake mushroom seasoning or vegetable
broth
2 tablespoons chopped fresh parsley

Directions:

1. Slice tofu into 1/4 pieces and fry in olive oil
in large skillet over medium-high heat until
golden brown.  Sprinkle with salt and pepper.
Transfer to a plate.

2. Add the remaining 2 teaspoons oil to the pan
and heat over medium heat. Add shallots and
cook, stirring, until just starting to brown, 2 to
3 minutes. Add grapes and cook, stirring
occasionally, until just starting to brown, 2 to 3
minutes. Add wine and broth; bring to a boil,
stirring constantly. Reduce heat to a simmer
and cook, stirring occasionally and scraping up
any browned bits, until the sauce is reduced
and thickened, about 8 minutes. Stir in parsley.

3. Return the tofu to the pan, turning to coat
with sauce, and cook until heated through,
about 2 minutes. Serve on rice or polenta with
the sauce on top.
Brazed Tofu with
Grape-Shallot Sauce