TARRAGON TOFU WITH BABY PORTABELLA MUSHROOMS by CHEF DAN:

Serves 4

INGREDIENTS’

1 pound extra firm cut into slices

2 tablespoons fresh tarragon finely chopped, divided

Sea salt and freshly ground black pepper to taste

1 tablespoon all-purpose flour

1 tablespoon olive oil

1 tablespoon butter

1 onion, chipped

2 cloves garlic, chopped

10 baby-portabella mushrooms, coarsely chopped

1 (14.5 Oz) can diced tomatoes

1-teaspoon red pepper flakes

SAUCE:

2/3cup white wine

1 teaspoon soy sauce

2 teaspoons tomato paste

1-1/2-cups vegetable stock

1 teaspoon cornstarch and splash of water

1 tablespoon fresh chives

DIRECTIONS:

1.   In a zip-loce bag coat tofu strips with a bit of olive oil

2.   Sprinkle tofu strips with 1 tablespoon tarragon, salt and pepper, then dust with flour, shake bag to combine.

3.   In a skillet add 1 tablespoon oil, over medium-high heat and when sizzling.

4.   Add tofu and sauté until golden brown and a little crispy on the outside, about 4-5 minutes.

5.   Remove and set aside covered with a foil tent.

6.    In the same skillet add the butter, over medium-high heat and when sizzling.

7.   Add onion, garlic and mushrooms, sauté until mushrooms are lightly browned, about 10 minutes.

8.   Add diced tomatoes, red pepper flakes, and toss add remaining tarragon, and toss, adding the tofu and toss again.

9.   Meanwhile mix sauce ingredients together in a bowl.

10.                Pour over tofu mixture, reduce heat to simmer and cook slowly tossing occasionally for 10 minutes or until sauce has thickened.

ENJOY DAN:                             BON-APPETITE!!