Recipe Tipsy Tarragon Tofu and Mushrooms

morning glory

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Tarragon has a delicious aniseed taste which works well with delicate tofu and earthy mushrooms. The splash of Pernod in the marinade will tweak up the aniseed flavour. You need to marinade the tofu for at least a few hours to let the flavour permeate. The tofu I use is Tofoo, which doesn’t need to be weighted and squeezed dry before use. Serve with noodles, rice or other grains.

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Ingredients
(serves two)
180g firm tofu
175g portobellini mushrooms (or other brown mushrooms)
A small thumb of ginger, peeled and cut into very thin slices (I use a mandolin)
3 tbsp vegetable oil
2 tbsp light soy sauce
1 tsp tomato puree
1/2 tsp miso paste
2 tsp cornflour
150 ml water
Chopped chilli and a few fresh tarragon leaves to scatter

For the tofu marinade:
75 ml white wine vinegar
1 tsp dried tarragon
2 tbsp Pernod (or alternative anise spirit)
2 tsp sugar
1 tsp salt

Method
  1. Place the marinade ingredients in a bowl and whisk until dissolved. Cut the tofu into cubes and add to the marinade, turning to coat the pieces. Leave for at least 2 hours or overnight. Gently stir the tofu around once or twice during this time.
  2. Heat the vegetable oil in a frying pan and add the mushrooms, leaving them whole if they are not too large. Cover and cook gently for 8 - 10 minutes, turning as required until they are cooked through. Add a little water if the pan becomes dry.
  3. Remove the mushrooms and set aside.
  4. In a small dish, dissolve the cornflour in a little cold water until smooth.
  5. Add the soy sauce, tomato puree, miso paste, ginger, cornflour mix and water to the pan. Mix together and stir until the sauce thickens.
  6. Drain the tofu pieces and pat dry.
  7. Add tofu and mushrooms to the pan and cook for a further few minutes, stirring gently, until the tofu and mushrooms are heated through. Add the chopped chillies.
  8. Serve over noodles or rice with fresh tarragon scattered on the top.
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