Baked Tofu with Chantrelle Sauce

This dish would work just as well with chicken or any other light tasting meat. The focus is really the chantrelles, and everything else should highlight that flavor.

• 8 oz. chantrelles
• 18 oz. firm chinese style tofu (one package)
• 1 shallot
• 1 tsp. olive oil

Mix together the following ingredients:

• 1/8 cup hot water
• 1/8 cup dry sherry
• 2 Tbsp. honey
• 1 tsp. worcestershire sauce
• 1/2 tsp. vegetable boullion
• 1/2 tsp. orange zest
• 1/4 tsp. ground coriander
• 1/4 tsp. fresh ground ginger
• pinch of cayenne pepper

Dice the shallots very finely. Clean and coarsley chop the chantrelles. Sautée the shallots on low heat with the olive oil until they begin to turn translucent, but not brown, then add the chantrelles, turn up the heat a bit and cook until they reabsorb their liquid - about 5 minutes.

Preheat the oven to 375º F.

Take half of the cooked mushroom/shallot mixture and spread onto the bottom of a covered ceramic roasting dish. Place slabs of tofu on top of the mushrooms, then spread the remaining mushrooms on top of the tofu. Pour the sauce mixture over everything, cover, and place in the oven for 25 minutes. Remove the cover and cook for an additional 15 minutes, until the tofu begins to brown and the sauce begins to caramalize. Serve over rice.