SAFFRON TOFU

A few years ago I was staying in a hotel with a friend, taking the Bar Exam.  My wonderful husband came up to visit with my then 5 month-old son and some awesome Mediterranean food.  He brought hummus, pita bread, rice, and something called saffron chicken.  It was chicken in a creamy yellow sauce that had a buttery rich flavor.  A few weeks ago, my husband got a hankering for that same dish, but without the chicken, of course.  I decided to replace the chicken with tofu, and what developed was spectacular.  The entire family loved it.  And here it is for you:

Ingredients:

* ½ block extra firm tofu, drained, and cut into cubes

* Vegetable oil
* Turmeric
* Salt
* ½ large onion
* ½ tsp garlic
* About 5 baby bella mushrooms, chopped
* 1/3 cup red, orange, or yellow bell pepper
* ½ cup white wine
* 1 ½ cups chick’n broth
* ¼ tsp saffron
* 1 can full-fat coconut milk 
* ¾ tsp salt
* ¼ tsp pepper

 Directions:

1. Heat oil in pan.  Add tofu and sprinkle with turmeric and generous amount of salt.  Cook until mostly brown.  Remove tofu from pan and place on paper towel to drain.

2. Add more oil, if necessary.  Cook onions and garlic for a minute.  Add mushrooms and bell peppers.  Sauté until a little soft.

3. Add white wine to pan, stir.  Cook until wine is almost evaporated.

4. Add chick’n broth, tofu, and saffron threads.  Bring to a simmer and reduce for 10 minutes. 

5. Add coconut milk, salt and pepper.  Stir to combine.  If sauce is still too thin, simmer a bit longer.  Sauce should be soupy.