Tofu Bonne Femme

Wrap each tofu block tightly in a clean kitchen towel, place on a plate, and set a heavy pan on top. Meanwhile, peel the pearl onions, quarter the mushrooms, slice the garlic, and cut the smoked tofu into lardons.

Press the tofu for 20 minutes, then unwrap and cut each half-block into two thick portions. Pat completely dry with kitchen paper and season all over with salt and pepper.

Heat the neutral oil in a lidded cocotte or heavy-based Dutch oven over high heat until shimmering. Sear the tofu portions for 3–4 minutes per side without moving, until a deep mahogany crust forms, then transfer to a plate.

Reduce heat to medium and add the smoked tofu lardons to the same pot. Cook, stirring occasionally, for 4–5 minutes until lightly crisped at the edges, then remove and set aside with the tofu.

Add the pearl onions to the pot and cook over medium heat, turning occasionally, for 6–7 minutes until evenly golden.

Add the mushrooms and garlic and cook, stirring occasionally, for 4–5 minutes until the mushrooms release their liquid and it evaporates completely.

Pour in the white wine and scrape up any fond from the base of the pot. Let it bubble vigorously for 2–3 minutes until reduced by half.

Pour in the vegetable stock, then add the thyme sprigs, bay leaf, and Dijon mustard. Stir to combine.

Nestle the seared tofu portions back into the pot, scatter the smoked tofu lardons around them, and bring to a gentle simmer. Cover with the lid, reduce heat to low, and braise for 20 minutes.

Remove the lid, discard the thyme sprigs and bay leaf, then stir the crème fraîche and remaining butter through the cooking liquid. Simmer uncovered for 3–4 minutes until the sauce coats the back of a spoon.

Scatter with chopped parsley and serve directly from the cocotte with crusty bread or steamed new potatoes.