Tofu Steak with Diane Sauce

Ingredients （yields : 4 servings)

• 250 g firm tofu

• 125 ml soy sauce

• 125 ml Chinese yellow wine

• 70 g white sugar

• 2 shallots

• 2 cloves garlic

• 30 ml olive oil

• 60 ml cognac

• 250 ml vegetable broth

• 15 ml Dijon mustard

• 15 ml Worcestershire sauce

• 60 ml cream

• sal

• 1 tsp dried parsley

• 4 tsp minced pickled ginger

Realisation

1. Cut the tofu into 4 slices, each 1 cm thick;

2. Criss-cross the surface of each slice;

3. Blend the soy sauce, Chinese yellow wine, and sugar together, mixing until the sugar is dissolved;

4. Marinate the tofu in the soy sauce mixture for one hour;

5. Mince the shallots and garlic;

6. Heat the olive oil in a skillet;

7. Brown both sides of the marinated tofu in the skillet;

8. Set the browned tofu aside, covering it to keep it warm;

9. Add the minced shallot to the same skillet and cook until softened, about 3 minutes;

10. Add the minced garlic and cook until fragnant, about 1 minute;

11. Add the cognac and flambé the alcohol, allowing it to burn off, about 1 minute;

12. Add the broth, Dijon mustard, and Worcestershir sauce, then mix well;

13. Cook the pan sauce until the liquid is slightly reduced;

14. Stir in the cream, then allow the sauce to simmer until it thickens;

15. Taste and add more salt if needed;

16. Turn off the heat, then divide the sauce among the tofu steaks;

17. Sprinkle with the dried parsley and place 1 tsp of ginger on top of each steak;

18. Serve and enjoy!