Ingredients & Substitutes

Instructions

1. 1

   Press 400 grams of extra-firm tofu for at least 30 minutes to remove excess water, then slice it into four equal planks.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then pan-sear the tofu planks for 4-5 minutes per side until golden brown and crispy, and remove them from the pan.

3. 3

   Add 1 finely diced medium shallot and 2 minced garlic cloves to the same skillet and sauté for 2 minutes until fragrant.

4. 4

   Deglaze the pan with 0.25 cup of brandy, scraping up any browned bits from the bottom, and allow it to reduce by half.

5. 5

   Stir in 0.5 cup of heavy cream, 0.25 cup of vegetable broth, 1 tablespoon of drained green peppercorns, and 1 teaspoon of Dijon mustard.

6. 6

   Bring the sauce to a gentle simmer, cook for 3-4 minutes until slightly thickened, then season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

7. 7

   Return the seared tofu planks to the skillet, spoon the warm sauce over them, and garnish with 2 tablespoons of freshly chopped parsley before serving.