Tofu Vin Rosé

1 package extra firm tofu, drained and cut into 1/2-inch cubes
10-oz package fresh mushrooms, quartered
1 Tbsp Balsamic vinegar
2 tsp soy sauce
1/2 lb peeled pearl onions (I used Trader Joe's frozen)
1 orange pepper, diced

Sauce:
4 Tbsp butter
1/4 cup flour
3 cloves garlic
2 green onions, sliced
1/2 cup red wine
1/2 cup white wine
1 cup half and half or skim milk

In a wide non-stick skillet, sauté the tofu in a few tablespoons olive oil for at least 12-15 minutes, turning often to brown all sides well.  Set tofu aside in a bowl.

Heat the same skillet to high and sauté the mushrooms dry until they release their water.  Add a touch of olive oil and continue cooking at a bit lower heat until the mushrooms brown, stirring often.  When well browned, remove to bowl with tofu and toss with the Balsamic vinegar and soy sauce.

Meanwhile in another non-stick skillet, sauté the yellow pepper and pearl onion for at least 12-15 minutes, until the veggies are softened and beginning to brown well. Toss into bowl with tofu and mushrooms.

In one of the large skillets, melt the butter for the sauce. Add the flour, garlic and green onion, and cook for a few minutes until bubbly and well incorporated.  Add the wines and then the cream/milk.  Whisk until boiling to form a nice thick sauce. 

Return the tofu/veggie mixture to the pan and mix well with the sauce.  Adjust thickness with water or milk.  Serve tofu mixture over rice or noodles, topped with fresh parsley.

Serves 4.