Tofu with Cardinale Sauce (Classic Version)
Cooking Time
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Here is a simplified and swift interpretation of our “Tofu Skewers with Cardinal Sauce” recipe, but be warned, the result is just as impressive! Quick and easy, yet without any compromise on quality and flavor! With this Express Version, we have condensed all the elegance and richness of the original Cardinal Sauce into a recipe that can be completed in a mere 30 minutes.
This recipe is perfect for those looking to impress with a refined dish worthy of the star-rated tables of French haute cuisine. Begin with a reduction of red wine (don’t forget to check our article dedicated to wine reduction) and proceed to crispen tofu coated in cornstarch. Then, prepare the flavorful sauce; and with a final culinary flourish, merge everything together for a result that will delight the taste buds.
This Maison Marmite creation promises an exquisite meal with ease. Prepare to delve into the essence of luxurious vegan cuisine, once again proving that speed and sophistication can go hand-in-hand.
Tofu with Cardinale Sauce (Express Version)
Ingredients
- 400 g of firm tofu
- Cornstarch for coating
- Oil for frying
For the Cardinal Sauce:
- 150 ml of red wine
- 125 ml of vegetable broth
- 2 tablespoons of tamari or soy sauce
- 2 tablespoons of maple syrup
- 1 tablespoon of balsamic vinegar
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder (optional)
- 2 cloves of garlic minced
- 1 small shallot finely chopped
- 100 g of Paris mushrooms finely sliced
- 1 tablespoon of sesame seeds
- A handful of cashews roughly chopped
- 1 teaspoon of green peppercorns in brine drained
- 1 tablespoon of Dijon mustard
- 1 teaspoon of cornstarch dissolved in a little water
Instructions
Wine Reduction:
- Pour 125 ml of red wine into a small saucepan and reduce over medium heat until it achieves a syrupy consistency. Check out Maison Marmite's article on "Wine Reduction" for tips on this technique.
Tofu Frying:
- While the wine is reducing, coat the tofu cubes in cornstarch. Heat some oil in a large frying pan over medium heat and fry the tofu cubes for 7 to 8 minutes until crispy.
- Remove from the pan and keep them warm.
Cardinal Sauce Preparation:
- In the same pan, add a little more oil if necessary and sauté the finely chopped shallot until translucent.
- Add the minced garlic, the sliced mushrooms and cook until they are tender.
Bouillon Dissolution:
- Meanwhile, dissolve a bouillon cube in 125 ml of hot or boiling water, stirring until completely dissolved. Set aside.
Sauce Assembly:
- Pour the reduced wine and dissolved bouillon into the pan. Add the tamari or soy sauce, maple syrup, balsamic vinegar, Dijon mustard, smoked paprika, chili powder, sesame seeds, chopped cashews, and brined green peppercorns. Simmer for about 10 minutes.
Sauce Thickening:
- Dissolve 1 teaspoon of cornstarch in a little cold water and add this mixture to the sauce to thicken it.
Finalization:
- Return the golden tofu cubes to the pan and mix with the sauce. Let everything simmer for about 5 minutes so the tofu absorbs the flavors.
Service:
- Serve immediately, the tofu draped in hot Cardinal Sauce, accompanied by rice and your favorite garnishes.
A recipe proposed by Maison Marmite
