| 1 | Place the pieces of tofu in a large, shallow dish. |
| 2 | Mix together the wine, tamari, and garlic. |
| 3 | Pour the mixture over the tofu, add water as need to cover it, and let it marinate for at least one hour. |
| 4 | If the tofu is going to marinate for more than an hour, place in the refrigerator. |
| 5 | Place the marinated tofu on a well-oiled cookie sheet, reserving the marinade. |
| 6 | Bake at 375°F for 35-45 minutes or until crispy and brown. |
| 7 | Turn the tofu over once during the baking so that it browns on both sides. |
| 8 | While the tofu bakes, heat the oil in a large pan and slowly saute the onions. |
| 9 | When the onions are almost tender, add the mushrooms and the herbs. |
| 10 | Saute for a few minutes more. |
| 11 | Add the flour and mix well. |
| 12 | Remove the pan from the heat and stir in a little of the marinade. |
| 13 | Continue stirring until a paste is formed. |
| 14 | Return the pan to the heat and slowly add the remaining marinade, stirring constantly. |
| 15 | Add the baked tofu and simmer until thickened. |
| 16 | Serve over pasta, rice or millet. |
