Soak the dried porcini mushroom for 10 minutes in hot water.

It is optional to add dried porcini mushrooms. Dried mushrooms contribute to the dish's mushroom flavor.

1 tablespoon olive oil, crushed garlic, and sliced mushrooms in a large skillet (preferably nonstick). Cook for 5 minutes on high heat, stirring frequently.

Pour in the dried mushrooms and their soaking water. Season with salt and pepper and cook for another 5 minutes, or until the pan is dry.

Transfer the cooked mushrooms to a bowl after most of the excess water has evaporated.

While the mushrooms are cooking, cut the tofu into 16- to 14-inch (0.5-cm) slices. It is not necessary to press or pat it dry.

We get 6 slices out of 8 ounces of firm tofu (roughly half a 16-ounce tofu block) and serve 3 slices per person.

Fill a plate halfway with all-purpose flour, then coat each slice of tofu in it.

flour-dusted tofu slices

Add 2 tablespoons olive oil to the same pan, followed by the tofu slices. Cook the tofu slices for 4 to 5 minutes on medium heat, turning once.

When the tofu is almost done, pour in the white wine and let it evaporate.

Cook for another 2 minutes after adding the mushrooms, vegetable broth, and chopped parsley to the tofu.