Tofu with Cream and Girolles

Wrap each tofu pavé in three layers of kitchen paper, place on a flat tray, set a heavy chopping board on top, and weight it with cans or a cast-iron pan. Clean the girolles with a dry brush or barely damp cloth — never submerge them. Finely dice the shallots, slice the garlic, pick the thyme, and chop the parsley. Measure out the cream, wine, and mustard.

Refrigerate the pressed tofu for a minimum of 2 hours, or overnight for best results. Remove from the fridge 30 minutes before cooking to come up to room temperature.

Pat the tofu pavés completely dry with fresh kitchen paper. Season all surfaces with half the salt and half the white pepper.

Heat clarified butter and neutral oil in a heavy-based skillet over high heat until the butter begins to shimmer and just shows the first wisps of smoke. Sear the tofu pavés undisturbed for 4 minutes until a deep golden-brown crust forms on the first side.

Flip the pavés and sear for a further 4 minutes until the second side is equally golden. Transfer to a warm plate and tent loosely with foil.

Reduce the heat to medium. Melt the unsalted butter in the same pan and add the shallots with a pinch of salt. Cook, stirring frequently, for 3 minutes until softened and translucent.

Add the garlic and thyme and cook for 1 minute until fragrant, scraping up any tofu fond from the base of the pan.

Increase the heat to medium-high, add the girolles, and sauté without stirring for 3 minutes until they release their moisture and begin to colour.

Pour in the white wine and let it reduce for 2 minutes, stirring, until almost completely evaporated.

Stir in the Dijon mustard, then pour in the double cream. Reduce the heat to medium and simmer for 4 minutes, stirring occasionally, until the sauce coats the back of a spoon.

Squeeze in the lemon juice, taste, and adjust seasoning with the remaining salt and white pepper.

Return the tofu pavés to the pan and spoon the sauce over them. Warm through for 1 minute. Finish with the chopped parsley and serve immediately, directly from the pan.