Lyonnaise Tofu Foie with Caramelised Onions

Cut the drained tofu into 4 equal rectangular slabs, approximately 2 cm thick. Pat each slab completely dry with kitchen paper, then place them in a single layer in a freezer-safe container.

Freeze the tofu for a minimum of 48 hours, then transfer to the refrigerator and allow to thaw fully, approximately 12 hours. Once thawed, press each slab firmly between kitchen paper to extract as much liquid as possible — the texture should feel sponge-like and porous.

Whisk together the soy sauce, white miso, smoked paprika and black pepper in a shallow dish. Add the pressed tofu slabs and turn to coat. Set aside at room temperature while you prepare the onions.

Melt 3 tablespoons of butter in a wide, heavy-based sauté pan over medium-low heat until foaming subsides. Add the sliced onions and sugar, stir to coat, and cook undisturbed for 10 minutes until they begin to soften and turn translucent.

Stir the onions and continue cooking over medium-low heat for a further 25 minutes, stirring every 5 minutes, until deeply golden and jammy throughout — they should smell sweet and nutty with no raw edge.

Add the garlic to the onions and cook for 2 minutes, stirring constantly, until fragrant.

Remove the pan from the heat, add the Cognac, then return to medium heat and allow it to bubble and reduce for 1 minute until the alcohol smell dissipates.

Pour the white wine into the onion pan and simmer over medium heat for 4 minutes until reduced by half.

Add the vegetable stock and red wine vinegar to the pan and simmer for 6 minutes until the sauce is slightly thickened and glossy. Stir in the remaining 1 tablespoon of butter, taste, and adjust seasoning. Keep warm over the lowest heat.

Lift each tofu slab from its marinade and dredge lightly in plain flour, shaking off any excess.

Heat the neutral oil in a separate heavy skillet over medium-high heat until shimmering. Place the floured tofu slabs in the pan and sear for 4 minutes without moving, until a deep mahogany crust forms on the underside.

Flip each slab and sear the second side for 3 minutes until equally crusted and the edges are crisp.

Arrange the seared tofu on warmed plates. Spoon the caramelised onion sauce generously over each slab, finish with a pinch of fleur de sel, and scatter with fresh parsley. Serve immediately with crusty baguette or steamed potatoes alongside.