Tofu Marsala With Asparagus 

By Kay Chun

Updated Oct. 10, 2023

Tofu Marsala With Asparagus 
Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(240)
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
  • ¼cup cornstarch
  • 1pound firm tofu, drained, cut crosswise into 8 equal slices (about ½ inch thick) and patted dry
  • Kosher salt (such as Diamond Crystal) and pepper
  • ¼cup neutral oil, such as safflower or canola
  • 8ounces mixed mushrooms (such as white button, cremini or shiitake caps), thinly sliced
  • ¼cup minced shallots
  • 1teaspoon minced garlic
  • ¼cup dry Marsala wine
  • 1½cups mushroom broth
  • 8ounces thin asparagus, stemmed and cut into 1-inch pieces
  • 2tablespoons unsalted butter
  • 2tablespoons chopped parsley, plus more for garnish
  • Egg noodles or other pasta (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

559 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 11 grams polyunsaturated fat; 58 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 33 grams protein; 976 milligrams sodium

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.

Ratings

4 out of 5
240 user ratings
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Comments

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?

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.

Persimmon

I love this recipe and make it regularly. Do tofu (with corn starch, soy sauce, garlic powder) in the air fryer, and add more liquid because we like it over pasta. Usually use onions and chicken or vegetable Better than Bullion. I'm generous with the asparagus. It really deserves 5 stars.

Liefke

Skipped the cornstarch step (not needed, in my humble opinion). Used Pinot Grigio instead of Marsala (what I had on hand). Delicious! Don’t skip the butter. It brings the dish together very nicely. Served with lo mein noodles. Nice change from traditional tofu dishes that include soy sauce. Next time, will add ginger with the garlic and shallots.

jsass

This makes a soupy sauce and is super bland. I was really looking forward to the savory Marsala sauce I love and this did not deliver. Just pass on this one.

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