1 tablespoon fresh thyme leaves (plus more for garnish)
INSTRUCTIONS:
Warm 1 teaspoon of olive oil in a large skillet over low heat. Add the minced garlic and sauté until fragrant and light golden, about 4 minutes. Pour in 1 cup of white wine and increase the heat slightly. Bring the wine to a gentle simmer and cook for 10 minutes, stirring occasionally.
Drain the liquid from tofu, cut into slices and fry.
Heat the remaining teaspoon of olive oil in a large cast iron skillet over medium-low heat. Add the shallots to the skillet and sauté for 3 minutes. Transfer the mushrooms to the skillet and season with a pinch of salt and a few twists of black pepper. Continue to cook the mushrooms, stirring occasionally, for 8 minutes. Sprinkle in the fresh thyme and cook for 1 minute more. Remove from heat.
