Tofu Coq au Vin

Cut the pressed tofu into 8 equal rectangular slabs. Rehydrate the dried porcini in the boiling water for 20 minutes, then lift out the mushrooms and roughly chop; strain and reserve the soaking liquid.

Wrap the tofu slabs tightly in a clean cloth, place a weighted board on top, and refrigerate for at least 8 hours or overnight.

Season the tofu slabs generously on all sides with salt and black pepper.

Heat 2 tbsp olive oil in a large Dutch oven over high heat until shimmering. Sear the tofu slabs in a single layer for 4 minutes per side, until deeply golden and crusted. Transfer to a plate and set aside.

Reduce heat to medium. Add the remaining 1 tbsp olive oil and the butter to the same pot. Add the pearl onions and cook for 8 minutes, stirring occasionally, until golden all over. Transfer to the plate with the tofu.

Add the diced onion, carrots, and celery to the pot. Cook over medium heat for 8 minutes, stirring occasionally, until softened and lightly browned at the edges.

Add the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and smells sweet.

Sprinkle the flour over the vegetables and stir for 1 minute to coat everything evenly.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and cook for 10 minutes, until the wine reduces by roughly one third.

Add the vegetable stock, reserved porcini soaking liquid, chopped porcini, thyme sprigs, and bay leaves. Return the seared tofu and pearl onions to the pot. Bring back to a gentle simmer.

Cover and cook over low heat for 30 minutes, until the sauce has thickened and the tofu has absorbed the braising liquid.

Add the chestnut mushrooms, stir gently, and cook uncovered for a further 10 minutes until the mushrooms are tender and the sauce coats the back of a spoon.

Discard the thyme sprigs and bay leaves. Taste and adjust seasoning. Scatter the chopped parsley over the top before serving.