Tarragon Tofu with Chanterelle Mushrooms

• 3/4 pound tofu extra-firm, cut into slices
• 2 tablespoons tarragon leaves finely chopped, to taste
• 1 x black pepper and salt, to taste
• 1 x flour, all-purpose
• 1 tablespoon olive oil or butter
• 1 tablespoons olive oil
• 5 each shallots chopped
• 1 clove garlic clove, chopped
• 3/4 pound mushrooms chantrelles, yellow and black, coarsely chopped
• 23 cup white wine
• 1 1/2 cups chicken broth low-salt
• 1/4 teaspoon cornstarch mixed with a bit of water
• 1 x chives chopped, or a handful of chive spears, for garnish

1. Coat the strips of tofu with a bit of olive oil.
2. Sprinkle the tofu strips with the chopped tarragon, salt and pepper, then dust with flour.
3. Heat a non-stick skillet over medium heat with one tablespoon of olive oil.
4. When skillet is hot add the tofu and saute in one tablespoon of olive oil until well browned and a bit crispy on the outside.
5. Remove from pan and set aside covered with foil to rest.
6. Saute shallots, garlic and mushrooms in remaining butter until lightly browned, then pour in wine and cook over high heat until reduced to only a few tablespoons.
7. Add broth and cook over high heat until this too is reduced by about half and the liquid is well-flavored.
8. Add cornstarch, return tofu to the skillet, and heat through briefly.
9. Serve immediately.

extrafirm, tarragon, black pepper, flour, olive oil, olive oil, shallots, clove garlic, mushrooms chantrelles, white wine, chicken broth, cornstarch, chives

Taken from recipeland.com/recipe/v/tarragon-tofu-chanterelle-mushr-51265 (may not work)