Tofu Au Vin

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4 tablespoons canola oil, divided

3 medium carrots, peeled and diced

3 cloves garlic, minced

2 bay leaves

3 cups red wine, such as Merlot or Beaujolais**

3 cups vegetable broth

2 tablespoons soy sauce

1 tablespoon Balsamic vinegar

1 14-ounce package extra firm tofu

4 tablespoons corn starch, divided

12 ounces mushrooms, chopped

Salt and pepper, used throughout

1/2 cup diced Italian parsley as a garnish

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