Tofu Marsala With Asparagus
Updated Oct. 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- Step 1
Spread cornstarch on a large plate. Season tofu slices with salt and pepper.
- 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.
- 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.
- 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.
- Step 5
Add tofu and cook, turning occasionally, until the sauce thickens slightly and coats the tofu, 2 to 3 minutes.
- Step 6
Divide noodles among plates, if using. Divide tofu, vegetables and mushroom sauce on top; garnish with more parsley.
Private Notes
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Cooking Notes
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?
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.
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.
Maggie
Better Than Bouillon has a mushroom broth that's quite good. Since it's a concentrated paste, it keeps indefinitely in the fridge.
Dave Burnett
i made this exactly according to the recipe tonight. I had to add more salt at the table to help with the flavor, otherwise I thought it was good. this was my first time trying to make a meatless meal and i think it was a success.
Teri McKenna
The sauce was too thin, so I scooped out 1/2 cup of liquid and whisked in a tsp corn starch, then added it back to the sauce and simmered it a few minutes. I did not have Marsala and used Sherry instead. I added extra mushrooms. Yummy.
Persimmon
I have made this again and again. I double the delicious sauce and air fry the tofu.
Andy
Sherry, vermouth, or port. Experiment with other wines if you don't have that particular wine. Start with reds, and go from there. Have fun!
Dashmore
I like the chicken version of this just fine, but the tofu did not really work here. Adding the cornstarch coating does make the tofu crispy but it also makes a barrier which keeps it from absorbing any flavor from the sauce and the crispness is lost as soon as you put it in the sauce anyway. I might try again with tofu cubes fried without coating and some other method to thicken the sauce. I made a broth with mixed dried mushrooms processed into small chunks simmered 20 mins, them strained.
anne h
Here are some ideas to substitute for Marsala wine: https://coastalwinetrail.com/best-marsala-wine-substitutes/ I think I would try Pinot noir (dry) or balsamic vinegar with some prune purée (not so dry).
Wanda
I've had no trouble finding mushroom broth/stock at the grocery store, but if your's doesn't carry it, there are two recipes for mushroom stock on the NY Times site. The easier one (by Mark Bittman, of course, is probably fine for this recipe: https://cooking.nytimes.com/recipes/1017137-mark-bittmans-mushroom-stock.
Mare
Easy to make and so tasty — this is a keeper. My only change was subbing dry sherry for the Marsala as that’s what I had in hand — delicious!
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.
Moira in Altadena
Don’t pat tofu too dry or cornstarch won’t stick, I used more than 1/4 cup. I had no mushroom broth so used veggie broth and plain soymilk with 1 tsp TJ’s umami powder. Any strong onion (eg ramps) would work.
Persimmon
I have made this again and again. I double the delicious sauce and air fry the tofu.
cathy
Don’t recook tofu, it lost its crunchy exterior.
exceptional vegan marsala with a single substitute
This is incredible! Used Better than Bouillion’s onion broth concentrate bc that’s what I had on hand. Added a little cornstarch to thicken. Used a few splashes of red wine vinegar in place of the Marsala. Air fried the tofu. Subbed with vegan butter to make the recipe animal product free. A true success. Will make again.
Moira in Altadena
I didn't have vegan butter, and our domestic family menu is vegan, but I used generous amounts coconut oil and olive oil with the crispy tofu and half cup of plain TJ's soymilk in the broth so didn't miss the butter. Surprised the red wine worked so well as a substitute as the advice on substitutions I read suggested dry port or sherry in lieu of dry marsala over red wine.
Mary
We are very lucky to have a mushroom farmer sell their wares at our local Farmers Market. They sell mushroom powder which I added to vegetable broth. It was perfect. We loved this recipe and it will be added to our regular rotation!
VAF
Tasty. Double sauce recipe, perhaps add touch of chili oil. Could make sauce one day, tofu the next.
Rena
Added soy sauce to the pan when cooking tofu to season it. This helped with the lack of salt some others mentioned.
John
Used 2 tablespoons of nutritional yeast and 2 tablespoons of cornstarch which makes the coating healthier and gave the cooked tofu a more more appealing presentation than the photo. I also substituted peas for the asparagus and went with shiitake mushrooms because that's what I had on hand. I served it over TJ's heart of palm pasta. It was a very filling and tasty meal.
Marcia
I found it a little low on flavor. Next time I'll add more salt, some cayenne, maybe more butter or something to thicken the sauce.
Moira in Altadena
I used a teaspoon of Trader Joe's umami powder. I think a TB of sweet miso would work as well. And/or a heartier, homemade veggie stock. If you are used to spicy food, the subtlety of this recipe might not be readily apparent. But my spice-adverse partner loved it.
Fannie Toner
For mushroom flavor, as others say, “Better than Bouillon,” which can be gotten at Costco; also Knorr “Funghi Porcini” cubes, and Trader Joe’s Mushroom & Company Multipurpose Umami seasoning blend are helpful. I marinate all tofu before use. I makea marinade to match the seasoning of the particular dish. I drain, salt it, wrap it in a towel overnight, then cube it and put it in a sealed plastic bag with the specific marinade for another night before using in the recipe.
Annika
Made this according to the recipe. It turned out okay. The tofu was crispy but did not take on the flavors of the sauce as I had hoped it would. Next time I might cut the tofu into smaller bit size and use less cornstarch.
Jane
Not a good recipe. I couldn't taste the Marsala. There was way too much mushroom, asparagus and liquid. I'd use half the mushrooms, make the asparagus on the side and just deglaze the pan from the tofu with marsala and butter much as veal or chicken marsala is made.
Linda
I liked the recipe but found it to be rather bland. I added a little soy sauce and sesame oil to the leftovers and that worked well.
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