Drunken Tofu with Chicken


Write a review

Print

Ingredients
  1. 1 12-14 oz. brick Tofu pressed (preferably use previously frozen and thawed Tofu)*
  2. 2-3 pieces Chicken
  3. 1 ½ cups chopped Celery
  4. 1 cup chopped Carrot
  5. 1 cup chopped Vidalia Onion
  6. ¼ cup ChefXpress Veggie Broth Seasoning (May substitute flour)
  7. 2 tablespoons Olive Oil
  8. ¼ cup loosely packed Thyme sprigs (remove any thick stems)
  9. ¼ cup loosely packed Rosemary leaves
  10. ¼ cup loosely packed Sage leaves
  11. 2 tablespoons minced Garlic
  12. 4 cups dry Red Wine
  13. ¾ cup Raisins
  14. 3 tablespoons Tomato Paste
  15. ½ cup sliced Almonds for finishing
  16. Italian Bread or Pita Bread Slices
Equipment
  1. TofuXpress Gourmet Food Press
  2. Large Mixing Bowls
  3. Large Deep Frying Pan
Preparation
  1. Press Tofu in TofuXpress for 2 hours. (If using previously frozen and thawed tofu, only 15 minutes pressing time is needed to remove moisture added from freezing. See * below for using frozen tofu.)
  2. Cut pressed Tofu into 1 inch strips, then half each strip lengthwise. Cut Chicken to similar sized pieces.
  3. Generously coat Tofu and Chicken with Veggie Broth Seasoning. (This adds flavor and helps browning as it is made with Potato Flour.) Heat Oil in Fry Pan using high heat. Add Tofu and Chicken. Turn and brown all sides. Remove from pan and set aside in bowl till sauce is ready. Total fry time will be approximately 10-15 minutes.
  4. Using same Fry Pan with drippings from Tofu and Chicken, heat to medium temperature. Add Onion, Celery, Carrots, Garlic, Rosemary, Thyme, and Sage.
  5. Once mixture is softened, add Red Wine and Tomato Paste. Take sauce to a soft boil for 15 minutes. Add Tofu and Chicken, and back off temperature to a simmer. Simmer for an additional 15 minutes. Top with sliced almonds and serve with bread or pita.
  6. Make a day ahead and reheat for super flavors.
  7. *A day or two in advance, press 1 12-14 oz brick of firm Tofu for 2 hours. Remove from TofuXpress and place in a ziplock bag. Freeze pressed Tofu overnight. In the morning, remove from freezer to completely thaw. Resume directions above.
Notes
  1. This recipe may be made and stored in refrigeration 1 day ahead for super rich flavors. Chicken may be substituted with a second brick of Tofu. Optional advance preparation can use frozen and thawed Tofu. See *.
TofuXpress Gourmet Food and Tofu Press http://tofuxpress.com/