Preparation Steps
1-Press the tofu for about 30 minutes: Press the tofu for about 30 minutes to remove moisture, slice into cutlets or cubes.
2-Combine flour, salt, pepper, garlic powder, onion: Combine flour, salt, pepper, garlic powder, onion powder, and poultry seasoning in a shallow bowl.
3-Dip or toss tofu in the dredging: Dip or toss tofu in the dredging mixture until well coated.
4-Heat skillet, add butter, and fry tofu: Heat skillet, add butter, and fry tofu for 5-7 minutes on each side until golden brown.
5-In the same skillet, sauté shallots in: In the same skillet, sauté shallots in sundried tomato oil for 4 minutes, then add garlic, paprika, herbs, and sauté for another 1-2 minutes.
6-Stir in broth, cashew cream, and sundried: Stir in broth, cashew cream, and sundried tomatoes, allowing to simmer until creamy.
7-Return fried tofu to sauce and simmer: Return fried tofu to sauce and simmer for another 5-7 minutes.
8-Stir in fresh herbs, adjust seasoning, and: Stir in fresh herbs, adjust seasoning, and serve warm over rice or pasta.