Page Title
Brazed Tofu
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This quick sauté pairs wine and grapes  in a
luscious sauce. If you’ve never used grapes in a
sauce before--try it--you won’t be
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