Tofu Bourguignon
Ingredients
- 600 gfirm tofu (pressed and cubed)
- 500 mlRed wine (full-bodied)
- 3 pcCarrot (sliced into rounds)
- 2 pcOnion (sliced)
- 250 gButton mushroom (quartered)
- 2 pcGarlic (minced)
- 2 tbspWheat flour
- 3 tbspSunflower oil
- 30 gSalted butter (cold, for finishing)
- 2 pcThyme (sprigs)
- 1 pcBay leaf
- 300 mlMineral water
- 1 pinchGray sea salt
- 1 tspBlack peppercorns (crushed)
- 1 tbspTomato paste (to add before dusting with flour)
- 1 tbspVegetable stock (powdered or concentrated)
Method
Firm, well-seared tofu cubes simmering in a glossy, reduced red wine sauce. Carrots are fork-tender, and mushrooms provide a meaty texture.
- 1
Press the tofu to extract water, then cut it into large 3 cm cubes. In a skillet with hot sunflower oil, brown the cubes on all sides. They must form a crispy crust to hold up during cooking.
- 2
Remove the tofu. In the same skillet, toss in the sliced onions, sliced carrots, and quartered mushrooms. Let them brown until the juices (sucs) stick to the bottom of the pan.
- 3
Add the minced garlic and tomato paste. Sprinkle with flour (singer) and stir for one minute to cook the flour. Pour in the red wine all at once. Scrape the bottom well with a wooden spatula to release the flavors.
- 4
Put the tofu back in. Add the thyme, bay leaf, vegetable stock, and cover with water. Simmer over low heat. The sauce should reduce until it coats the spoon. At the end of cooking, whisk in the butter to make the sauce glossy.
Frequently asked questions
How do you get this dish right?
- Don't stir the tofu too much at first; let the crust form or it will stick.
- If the sauce is too thin, remove the tofu and reduce over high heat until syrupy.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will set; reheat gently with a splash of water.
