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Tofu with Cardinale Sauce (Express Version)

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main course
Cuisine French
Servings 3 servings

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.
Keyword Tofu
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A recipe proposed by Maison Marmite