Baked Tofu with Mushroom Sage Gravy

Recipe provided by Mori Nu Ingredients: Baked Tofu 1 lb. extra-firm regular Mori Nu tofu 1/8 cup soy sauce 2 cloves of fresh garlic - sliced Olive oil Mushroom Sage Gravy 12oz fresh mushrooms 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, peeled and chopped 2 sprigs fresh thyme 3 sage leaves, chopped ½ teaspoon balsamic vinegar 2 cups water 2 tablespoons flour Salt & pepper fresh green onion Directions: Baked Tofu 1) Preheat oven to 375 F. 2) Slice tofu 1/4-inch thick. Brush each slice, back and front, with soy sauce and allow it to marinate for 10 minutes. 3) Slice the top of the Tofu three times and place slice of garlic in each 4) Place on a lightly oiled baking sheet and bake for 30-35 minutes, turning once halfway through, until a deep, golden brown and crispy on the outside but still tender on the inside. Remove from oven. Mushroom Sage Gravy 1) Clean the mushrooms using a paper towel. Then slice them into even sized pieces. 2) Heat oil in a large skillet. Add onions and cook on medium-low. When onions are soft, add garlic, thyme and sage. Stir for 30 seconds. 3) Add chopped mushrooms. Increase heat to high and cook for about 3 minutes. 4) Whisk together balsamic vinegar, water, flour, salt and pepper(balsamic vinegar through salt and pepper). 5) Pour this mixture over the mushrooms. Bring to a boil. 6) Reduce heat and simmer for about 5 minutes. Taste and adjust salt, pepper and balsamic vinegar if needed. To Serve: Place the Tofu "steak" on a plate and pour gravy over it. Garnish with fresh Green Onion and/or Thyme and/or Sage