A delightful dish featuring crispy baked tofu paired with a creamy mushroom sauce, perfect for a wholesome meal.
Preheat your oven to 400°F.
Preheating ensures even cooking and a crispy texture for the tofu.
Press the tofu to remove excess moisture, then cut it into thick slices.
Pressing the tofu helps it absorb flavors better and achieve a firmer texture.
Marinate the tofu slices in soy sauce for 10 minutes.
Marinating adds depth of flavor to the tofu.
Coat the tofu slices with cornstarch for a crispy finish.
Cornstarch creates a light, crispy coating when baked.
Place the tofu slices on a baking sheet sprayed with nonstick spray and bake for 30 minutes, flipping halfway through.
Flipping ensures even crispiness on both sides.
In a skillet, melt the butter over medium heat and sauté the onions and mushrooms until softened, about 10 minutes.
Cooking the mushrooms slowly enhances their natural umami flavor.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
Cooking the flour removes its raw taste and thickens the sauce.
Gradually add the milk and yogurt, stirring until the sauce thickens. Season with thyme, salt, and pepper.
Adding the liquids slowly prevents lumps in the sauce.
Serve the baked tofu topped with the creamy mushroom sauce.
Garnish with fresh herbs for a pop of color and added flavor.
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