Basil Tofu Italiano
|Extra firm tofu||1 1⁄2 Pound, cut crosswise into 8 slices|
|Canola oil||3 Tablespoon (Divided)|
|Red bell peppers||2 Medium, thinly sliced to make 2 cups|
|Sliced mushrooms||10 Ounce (1 Package, Button / Cremini)|
|Garlic||4 Clove (20 gm), minced to make 2 teaspoons|
|Red pepper flakes||1⁄4 Teaspoon|
|Thinly sliced fresh basil||1⁄4 Cup (4 tbs)|
1. Set tofu on a plate lined with a double layer of paper towels; top with more paper towels and another plate, then put a can on top of plate so sides of tofu bulge slightly. Let stand 5 to 10 minutes, then pour off and discard liquid. Pat dry with clean paper towels.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden, 3 to 4 minutes per side. Transfer to plates and keep warm in a 200°F oven.
3. Heat remaining 2 tablespoons oil in skillet over medium heat. Add peppers; cook until softened, about 5 minutes. Add mushrooms, garlic, salt, and red pepper flakes. Cover and cook until mushrooms begin to release their liquid, about 3 minutes. Uncover, increase heat to high, and cook until almost all of the liquid has evaporated, about 3 minutes longer.
4. Stir in basil. Divide vegetables over tofu and serve.