Tofu Blanquette

Ingredients （yields : 4 servings)

• 250 g firm tofu

• 30+30 ml soy sauce

• 10 ml dried basil

• 60+15 g butter

• 60 g flour

• 500 ml soy milk (chilled)

• 1 onion

• 1 carrot

• 1 leek, white part only

• 2 celery ribs

• 500 g white mushroom

• 1 L (or more) vegetable broth

• 30 ml olive oil

• salt

• 4 sprigs of chives

• 60 ml grated Parmesan cheese

Realisation

1. Cut the tofu into 1.5 cm cubes;

2. Marinate the tofu with 30 ml soy sauce and dried basil for at least 30 minutes or overnight;

3. Peel the onion and carrot;

4. Slice the onion, carrot, leek, celery ribs and mushrooms;

5. Mince the chives;

6. Melt 60 g butter in a Dutch oven;

7. Add the flour and cook for 1 minute;

8. Add the chilled soy milk and cook till slightly thickened;

9. Add the onion, carrot, leek, celery and mushroom (set aside 16 sliced mushrooms for later use), along with 30 ml soy sauce and enough broth (about 1 L) to cover all ingredients;

10. Bring to a boil, then reduce the heat and simmer for 25 minutes, stirring occasionally;

11. While the blanquette is simmering, melt 15 g butter in a frying pan, add the 16 set-aside sliced mushrooms and brown them;

12. Remove the mushrooms from the pan and set aside;

13. Heat olive oil in the frying pan;

14. Add the tofu and brown it;

15. After simmering for 25 minutes, add the browned tofu to the blanquette then continue to simmer for an additional 5 minutes;

16. Taste, then add salt if needed;

17. Turn off the heat, serve the blanquette with rice, topped with 4 slices of browned mushrooms and sprinkle with chives and Parmesan;

18. Enjoy!