Tarragon Tofu with Chanterelle Mushrooms (#1725)

Serves
Ready
4
25
Minutes
Prep
Cook
10
Minutes
15
Minutes
Categories
French Main Low Fat Vegetarian Healthy
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Ingredients

  • 3/4 pound Tofu extra-firm, cut into slices
  • 2 tablespoons Tarragon Leaves finely chopped, to taste
  • 1 Black Pepper and salt, to taste
  • 1 All-Purpose Flour
  • 1 Tbsp Olive Oil or butter
  • 1 tablespoons Olive Oil
  • 5 Shallots chopped
  • 1 clove Garlic clove, chopped
  • 3/4 pound Mushrooms chantrelles, yellow and black, coarsely chopped
  • 2/3 cup White Wine
  • 1 1/2 cups Chicken Broth low-salt
  • 1/4 tsp Cornstarch mixed with a bit of water
  • 1 Chives chopped, or a handful of chive spears, for garnish

Directions

  1. Coat the strips of tofu with a bit of olive oil.
  2. Sprinkle the tofu strips with the chopped tarragon, salt and pepper, then dust with flour.
  3. Heat a non-stick skillet over medium heat with one tablespoon of olive oil.
  4. 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.
  5. Remove from pan and set aside covered with foil to rest.
  6. 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.
  7. Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored.
  8. Add cornstarch, return tofu to the skillet, and heat through briefly.
  9. Serve immediately.
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