72min 4 ppl
Tofu and Mushroom Fricassée
51 minutes
4 people
Medium31–60 min or 7–12 steps
51 min · 10 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 22g
Carbs 14g
Fats 29g
About this dish
Pressing firm tofu until genuinely dry, then searing it hard in clarified butter, gives it a golden crust that holds its shape all the way through a silky white wine and cream braise with cremini and shiitake mushrooms — the step most home cooks skip, and the reason their fricassées turn to mush.
Allergy Info
Dairy, Gluten, Soya, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Cremini mushroomswiped clean and quartered400 g
- Shiitake mushroomsstems removed and caps thickly sliced150 g
- Shallotsfinely minced2 medium
- Garlic clovesfinely minced3 cloves
- Fresh thymeleaves picked1 small bunch
- Flat-leaf parsleyfinely chopped1 small bunch
Dairy & Eggs
- Double cream200 ml
- Unsalted butter1 tbsp
Plant Proteins
- Firm tofu, pressed and cut into 4cm cubes600 g
Tins & Jars
- Vegetable stockgood quality250 ml
Dried Goods
- Plain flour1 tbsp
Spices & Seasonings
- Bay leaf1 leaf
- Fine sea salt, plus more to taste1 tsp
- White pepperfreshly ground½ tsp
Oils & Condiments
- Dry white wine200 ml
- Clarified butter or ghee2 tbsp
- Dijon mustard1 tsp
- Lemon juicefreshly squeezed1 tsp
Utensils
- Wide heavy-bottomed sauté pan
- Wire rack
- Kitchen towel
- Wooden spoon
Method
1
Wrap the pressed tofu cubes in a clean kitchen towel and press firmly for 5 minutes to extract as much moisture as possible. Pat completely dry with paper towels. Season all surfaces with salt and white pepper.
Approx. 5 minutes
2
Place the seasoned tofu on a wire rack, uncovered, and rest at room temperature for 10 minutes to allow the surface to dry further.
Approx. 10 minutes
3
Heat the clarified butter in a wide, heavy-bottomed sauté pan over high heat until it shimmers and just begins to haze. Add the tofu in a single layer without crowding and sear for 3–4 minutes per side until each surface is deeply golden — do not move the cubes until they release naturally from the pan. Transfer to a plate.
Approx. 8 minutes
4
Reduce the heat to medium-high, add the cremini and shiitake mushrooms in a single layer, and cook for 6–8 minutes without stirring until well browned and any released liquid has fully evaporated.
Approx. 7 minutes
5
Push the mushrooms to the edges of the pan, add the unsalted butter to the centre, and sweat the shallots and garlic over medium heat for 3 minutes until soft and translucent.
Approx. 3 minutes
6
Sprinkle the flour over the shallot mixture and stir continuously for 1 minute to cook out the raw flour taste.
Approx. 1 minute
7
Pour in the white wine and stir vigorously, scraping up all browned bits from the base of the pan. Allow to bubble for 2 minutes until reduced by half.
Approx. 2 minutes
8
Add the vegetable stock, bay leaf, and thyme leaves. Stir to combine and bring to a gentle simmer over medium heat, then cook for 5 minutes until the sauce begins to thicken slightly.
Approx. 5 minutes
9
Stir in the double cream and Dijon mustard, return the seared tofu to the pan, and simmer gently for 6–8 minutes until the sauce coats the back of a spoon and the tofu is heated through.
Approx. 8 minutes
10
Remove the bay leaf, stir in the lemon juice, and adjust the seasoning with salt and white pepper. Fold in the chopped parsley and serve immediately over steamed rice, buttered egg noodles, or crusty bread.
Approx. 2 minutes
