Tarragon Tofu with Chanterelle Mushrooms
This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
tofu
extra-firm, cut into slices |
|
| 2 | tablespoons |
tarragon leaves
finely chopped, to taste |
|
| 1 | x |
black pepper
and salt, to taste |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | tablespoon |
olive oil
or butter |
|
| 1 | tablespoons |
olive oil
|
|
| 5 | each |
shallots
chopped |
*
|
| 1 | clove |
garlic
clove, chopped |
|
| ¾ | pound |
mushrooms
chantrelles, yellow and black, coarsely chopped |
|
| ⅔ | cup |
white wine
|
*
|
| 1 ½ | cups |
chicken broth
low-salt |
|
| ¼ | teaspoon |
cornstarch
mixed with a bit of water |
|
| 1 | x |
chives
chopped, or a handful of chive spears, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
tofu
extra-firm, cut into slices |
|
| 3E+1 | ml |
tarragon leaves
finely chopped, to taste |
|
| 1 | x |
black pepper
and salt, to taste |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 15 | ml |
olive oil
or butter |
|
| 15 | ml |
olive oil
|
|
| 5 | each |
shallots
chopped |
*
|
| 1 | clove |
garlic
clove, chopped |
|
| 340.2 | g |
mushrooms
chantrelles, yellow and black, coarsely chopped |
|
| 158 | ml |
white wine
|
*
|
| 355 | ml |
chicken broth
low-salt |
|
| 1.3 | ml |
cornstarch
mixed with a bit of water |
|
| 1 | x |
chives
chopped, or a handful of chive spears, for garnish |
*
|
Directions
Coat the strips of tofu with a bit of olive oil.
Sprinkle the tofu strips with the chopped tarragon, salt and pepper, then dust with flour.
Heat a non-stick skillet over medium heat with one tablespoon of olive oil.
When skillet is hot add the tofu and sauté in one tablespoon of olive oil until well browned and a bit crispy on the outside.
Remove from pan and set aside covered with foil to rest.
Sauté shallots, garlic and mushrooms in remaining butter until lightly browned, then pour in wine and cook over high heat until reduced to only a few tablespoons.
Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored.
Add cornstarch, return tofu to the skillet, and heat through briefly.
Serve immediately.
