Ginger Tofu Cutlets with Deglazed Sour Cream Sauce

Ingredients

• 1 block (14-16 oz) extra-firm tofu, pressed
• 2 tbsp "your sauce" (e.g., soy sauce or tamari)
• 1 tsp ground ginger powder
• 1-2 tbsp olive oil
• 3 shallots, thinly sliced
• ½ cup dry white wine or vegetable broth
• ½ cup full-fat sour cream
• 1 tbsp Dijon mustard
• salt and black pepper to taste

Instructions

1. 1 Press The Tofu For At Least: Press the tofu for at least 30 minutes. Slice the block into six even cutlets. Splash about 1 teaspoon of your sauce on each side and dust with ground ginger.
2. 2 Heat Oil In A Large Non-Stick: Heat oil in a large non-stick pan over medium-high heat. Place the cutlets in the pan, seasoned side down, and sprinkle the tops with the remaining ginger powder. Fry for 5-7 minutes per side until golden and crispy. Remove the tofu and set it aside.
3. 3 Reduce The Heat To Medium: Reduce the heat to medium. Add the shallots to the same pan and sauté for 5-7 minutes until soft and slightly caramelized. Increase heat to medium-high and deglaze the pan by pouring in the wine or broth. Scrape the bottom of the pan to loosen any browned bits. Simmer for 1 minute.
4. 4 Reduce The Heat To Low: Reduce the heat to low. Whisk in the sour cream and Dijon mustard until the sauce is smooth. Heat gently for a minute or two, stirring constantly. Do not let the sauce boil.
5. 5 Season The Sauce With Salt And: Season the sauce with salt and pepper. Add the crispy tofu cutlets back to the pan and gently toss to coat them in the sauce. Serve immediately.