Tofu Cutlets with Dijon Cream Sauce

Ingredients

• 14oz firm tofu block
• 1t ginger, powdered
• 1T soy sauce
• Olive oil
• 2-3 shallots, sliced into half moons, about ⅓ C
• ½-¾ C sour cream
• ½ C dry white wine or broth
• Freshly Ground Black Pepper, to taste
• Kosher Salt, to taste

Instructions

1. 1 Press The Tofu To Remove Excess: Press the tofu to remove excess water.
2. 2 Slice In Half Along The Short: Slice in half along the short side, then slice each piece into 3 cutlets for a total of 6.
3. 3 Heat A 10” Non Stick Or: Heat a 10” non stick or cast iron pan over medium high heat.
4. 4 Arrange The 6 Cutlets Together On: Arrange the 6 cutlets together on a plate and sprinkle with ½ t ginger. Sprinkle with ½ T soy sauce.
5. 5 Add Enough Oil To Coat The: Add enough oil to coat the pan evenly, then add the tofu seasoned-side down.
6. 6 Sprinkle The Tops With The Remaining: Sprinkle the tops with the remaining ginger and soy.
7. 7 Fry Until Browned, Then Flip: Fry until browned, then flip.
8. 8 Reserve On A Paper Towel Lined: Reserve on a paper towel lined plate.
9. 9 Reduce The Heat To Medium Low: Reduce the heat to medium low.
10. 10 Add The Butter And Shallots: Add the butter and shallots. Sauté until translucent, then add the black pepper and sauté for 30 seconds.
11. 11 Add The Wine Or Broth And: Add the wine or broth and simmer for 3 minutes, occasionally stirring.
12. 12 Whisk In ½C Sour Cream, Dijon: Whisk in ½C sour cream, dijon, and parsley.
13. 13 Simmer On Low For 2-3 Minutes: Simmer on low for 2-3 minutes, adding more sour cream if it is still thin.
14. 14 Return The Tofu To The Pan: Return the tofu to the pan to warm through, then serve over rice with a side of buttered lemony asparagus.