Braised Smoked Tofu with Girolles and Cashew Cream

Soak the cashews in cold water. Cover and refrigerate for at least 8 hours or overnight — this stage is unattended.

Drain the cashews thoroughly, then blitz in a high-speed blender with the 240 ml cold water on full power for 2 minutes until completely smooth with no graininess. Season with a pinch of salt and the cider vinegar. Set aside.

Pat the tofu steaks completely dry with kitchen paper. Whisk together the tamari, miso paste and smoked paprika in a shallow dish, then coat each tofu steak in the mixture. Let rest for 10 minutes while you prep the remaining ingredients.

Mince the shallots and garlic. Pick the thyme leaves; keep the rosemary sprig and bay leaf whole.

Heat the neutral oil in a wide, heavy-based braising pan or cast-iron skillet over medium-high heat until shimmering. Sear the tofu steaks for 3 minutes per side without moving them, until a deep mahogany crust forms. Remove and set aside.

Reduce the heat to medium. Add the olive oil and shallots to the same pan and cook for 5 minutes, stirring occasionally, until softened and golden at the edges.

Add the garlic and cook for 90 seconds, stirring constantly, until fragrant but not coloured.

Pour in the white wine and scrape up any browned bits from the base of the pan. Cook for 3 minutes until the wine has reduced by half and the sharp alcohol smell has dissipated.

Add the vegetable stock, thyme, rosemary and bay leaf. Bring to a gentle simmer and nestle the seared tofu steaks back into the liquid.

Cover with a lid slightly ajar and braise over low heat for 20 minutes, turning the tofu once halfway through, until the liquid has reduced by about one-third and the tofu has absorbed the braising flavours.

Remove the tofu steaks and keep warm. Discard the bay leaf, rosemary sprig and thyme stems. Increase the heat to medium-high and add the girolles to the braising liquid.

Cook the girolles uncovered for 8 minutes, tossing occasionally, until they are tender and the sauce has reduced to a glossy, coating consistency.

Reduce the heat to low. Return the tofu to the pan and spoon the sauce and girolles over the steaks for 2 minutes to reheat and glaze thoroughly.

Pool 3–4 tablespoons of cashew cream onto each warmed plate. Set a tofu steak on top, spoon over the girolles and remaining braising sauce, and finish with chopped parsley, a pinch of flaky salt, and a grind of black pepper. Serve the remaining cashew cream at the table.