Tofu Marsala With Asparagus 

By Kay Chun

Updated October 9, 2023

  • Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(259)
Comments
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A vegetarian take on the classic Italian American dish, tofu cutlets stand in for the traditional chicken or veal and pair perfectly with the creamy mushroom sauce. Combining different mushrooms brings intense flavor to the dish; even adding a few shiitakes alongside white button mushrooms will add surprising depth. The cornstarch does two important things here: It helps create a crispy coating on the tofu, which keeps the interior soft, and it helps thicken the pan sauce during the final few minutes of simmering. A final addition of fresh asparagus puts a bright spin on the rich dish.

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Ingredients

Yield:4 servings

  • ¼ cup cornstarch

  • 1 pound firm tofu, drained, cut crosswise into 8 equal slices (about ½ inch thick) and patted dry

  • Kosher salt (such as Diamond Crystal) and pepper

  • ¼ cup neutral oil, such as safflower or canola

  • 8 ounces mixed mushrooms (such as white button, cremini or shiitake caps), thinly sliced

  • ¼ cup minced shallots

  • 1 teaspoon minced garlic

  • ¼ cup dry Marsala wine

  • 1 ½ cups mushroom broth

  • 8 ounces thin asparagus, stemmed and cut into 1-inch pieces

  • 2 tablespoons unsalted butter

  • 2 tablespoons chopped parsley, plus more for garnish

  • Egg noodles or other pasta (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 15 milligrams cholesterol; 367 calories; 5 grams monosaturated fat; 10 grams polyunsaturated fat; 6 grams saturated fat; 21 grams fat; 5 grams fiber; 860 milligrams sodium; 25 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Spread cornstarch on a large plate. Season tofu slices with salt and pepper.

  2. Step 2

    In a 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium. Working with one piece at a time, dredge tofu in the cornstarch, dusting off excess, and add to the skillet. Cook all coated tofu until a light golden crust forms underneath, 5 minutes. Flip and cook until golden on second side, about 3 minutes; transfer to a plate.

  3. Step 3

    Add the remaining 2 tablespoons oil plus the mushrooms and shallots to the skillet; mix to coat. Season and cook, stirring occasionally, until mushrooms are golden, 5 minutes. Stir in garlic until fragrant, 30 seconds.

  4. Step 4

    Add wine and cook until all of the liquid is absorbed, 1 minute. Add broth and asparagus and bring to a simmer over medium-high. Cook, stirring occasionally, until asparagus is softened, 2 minutes. Stir in butter and parsley; season.

  5. Step 5

    Add tofu and cook, turning occasionally, until the sauce thickens slightly and coats the tofu, 2 to 3 minutes.

  6. Step 6

    Divide noodles among plates, if using. Divide tofu, vegetables and mushroom sauce on top; garnish with more parsley.

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Ratings

4 out of 5
259 user ratings
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Comments

h

For ilana and others: you do not need a ton of mushrooms to make mushroom broth. Yes, the liquid from soaking dried mushrooms is perfect! Also, if you have ample freezer space, when you buy fresh mushrooms, remove and rinse the stems, toss them in a bag in the freezer and after you have amassed maybe 8 ounces of stems, put them in a pot with some water or broth and maybe some aromatics and simmer and strain. Voila— mushroom broth! And it can be frozen.

Michelle

Mushroom broth is available at most grocery stores in Tetra Paks (Pacific Foods makes one) or Better Than Bouillon concentrated mushroom base is available in grocery stores or from Amazon.

ilana

How does one get mushroom broth? So I have to boil a ton of mushrooms? Can I just use the water from soaking dried shiitakes?

Edith

Added 1Tsp of cornstarch.

gurukaram

This was yummy. Used shiitake mushrooms minced instead of sliced per a family member’s textural preference, which made the sauce a bit thicker. Also subbed a combo of red wine vinegar and fig balsamic for the Madeira and simmered the sauce down to the thickness that felt right before adding butter and asparagus. Fried the tofu with cornstarch dusting per recipe, which thickened sauce perfectly. Will make again after rave reviews.

Cathy Cooks

Bland, watery! Won’t make this again with so many other healthy tofu recipes available!!!

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