Of course breading anything weighs the scales in the cook's direction. It's so hard to resist a crispy crunchy crust with a creamy inside and when you smother it in a Marsala wine Dijon mustard sauce, I mean c'mon, that's not playing fair at all!
Yup, that's how I do it. Leave nothing up to chance, pull out the big guns, and hit them with awesome flavor, texture, and mouth-feel. What else is great cooking for?
By the way, the French may consider this sauce "spicy" because of the mustard, but obviously they are not accustomed to Mexican hot sauces or Indian heat, which my family is. Needless to say, this was a savory pleasure that was not spicy in the least!
Herb Crusted Tofu Cutlets with French Mustard Sauce (inspired by Dorie Greenspan's Diable Sauce)
1 block of tofu (12 oz)
3 small eggs or 2 large, whipped
1 1/2 tablespoons all purpose flour
1 1/2 cups breadcrumbs
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon of dried garlic
1 tablespoon butter
1 tablespoon olive oil
1 shallot, minced
1 clove garlic, minced
2 tablespoons Marsala wine
1/2 cup cream
2 tablespoons Dijon Mustard (make your own!)
3 teaspoons Worchestershire sauce
1/2 teaspoon dried dill
Drain tofu and wrap in paper towels or a dish cloth to absorb some of the excess moisture. Unwrap and cut into three thick, even slices lengthwise; cut each piece into two triangles like a sandwich cut on the bias.
Set up your breading station by place flour on a small plate followed by eggs in a bowl wide enough to allow tofu to be dipped, ending with a bowl with breadcrumbs. Add salt, oregano and dried garlic to breadcrumbs and mix well. With one hand, dip a piece of tofu in the flour, pressing it down to coat in flour and tapping off the excess. Dip it gently in the eggs and with the other hand make a well in the breadcrumbs and place the egged tofu in the breadcrumbs. Using the non-eggy hand, scoop breadcrumbs over the egged tofu and press them in so they adhere. Carefully shake off excess and set aside. Repeat with remaining tofu slices.
Heat a large skillet over medium high heat. Add enough oil to coat the bottom of the pan with at least a 1/4 of an inch of oil and heat until oil begins to streak. Fry tofu carefully, browning each side well. Remove browned pieces to drain on paper towels. Keep warm in a low heat oven.
Wipe out skillet and return to medium high heat. Add butter and melt, add olive oil and saute shallot and garlic until it just begins to turn color. Deglaze pan with Marsala wine and once it is evaporated, whisk in cream and Dijon mustard; add Worchestershire sauce. Turn down heat to medium and continuing whisking to cook sauce, about 4-5 minutes. Season with salt and pepper. Spoon over tofu cutlets and crumble dried dill over top and serve.