Gebratener Tofu mit Portobello-Pilzen, Schalotten und Kräutern

Zutaten

• 1 pound organic tofu (cut into 2-inch (5-cm) strips)
• 6 Tbsp extra virgin Greek olive oil
• Greek sea salt to taste
• Freshly ground black pepper to taste
• 4 shallots (peeled and sliced thin)
• 1 large garlic clove (minced)
• 1/2 pound 230 g portobellos, wiped, trimmed and cut into 1-inch (2 1/2-cm) strips
• 1/3 cup dry (aromatic white wine, such as Greek Chardonnay)
• 3 Tbsp finely chopped fresh flat-leaf parsley
• 1 tsp dried tarragon

Zubereitung

1. 1

   Pat the tofu strips dry with paper towels. Set aside until ready to use.

2. 2

   Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium heat and sauté the shallots and garlic for 1 minute. Add the mushrooms. Season with salt and pepper, reduce heat, cover and cook for about 8 minutes.

3. 3

   Season the dried tofu with salt and pepper. In a separate nonstick skillet, heat 1 tablespoon olive oil over high heat and sear the tofu strips for about 1 minute per side.

4. 4

   Raise the heat on the mushrooms and add the wine. When it steams up, in just a few seconds, lower heat, toss in parsley, tarragon and remaining 1 tablespoon of olive oil. Stir with a wooden spoon for about 3 to 4 minutes, over high heat. Add the tofu to the mushrooms. Cover and cook over medium heat to warm through, for about 2 more minutes. Remove, season with additional pepper and salt if desired and serve.