Braised Tofu With Truffle Sauce Recipe

Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Drain well.

In a medium saucepan combine rinsed rice, 2.25 cups water, 1/4 tsp salt, and 1 tbs oil or butter (if using). Stir once.

Bring to a boil over high heat. Once boiling, reduce to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork just before plating.

Press the tofu for at least 20 minutes to remove excess water. Pat dry and cut into 8 slices or 1-inch cubes depending on desired presentation.

In a large nonstick or stainless skillet, heat 1 tbs neutral oil over medium-high heat. Add tofu pieces in a single layer and sear until golden brown on both sides, about 3–4 minutes per side. Work in batches if necessary. Transfer seared tofu to a plate and set aside.

Wipe the pan if it has heavy residue, then add the remaining 1 tbs neutral oil and the 2 tbs butter (from truffle sauce section will be used separately — keep butter for sauce; here use oil). Add minced shallot and cook over medium heat until softened and translucent, about 2 minutes.

Add minced garlic and sliced wild mushrooms. Sauté until mushrooms release their juices and begin to brown, about 5–6 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Deglaze the pan with 1/4 cup dry white wine (or extra broth), scraping up browned bits. Let wine reduce by half, about 1–2 minutes.

Add superior vegetable broth (1 cup), 1 tbsp soy sauce, 1 tbsp mirin, dark sesame oil, and thyme sprigs. Bring to a gentle simmer.

Return the seared tofu to the pan, nestling pieces into the mushroom-broth mixture. Reduce heat to low, cover partially, and braise gently for 8–10 minutes to let flavors infuse and tofu warm through.

Meanwhile, mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry.

After braising, remove tofu and mushrooms with a slotted spoon to a warm plate, leaving the braising liquid in the pan. Discard thyme sprigs.

Bring the braising liquid to a simmer and whisk in the cornstarch slurry. Cook until sauce thickens slightly, about 1 minute. Taste and adjust seasoning with additional salt or soy sauce if needed.

In a small saucepan over medium-low heat, melt 2 tbs unsalted butter. Add the finely minced shallot and cook gently until soft and translucent, about 2–3 minutes (do not brown).

Add 1 minced garlic clove and cook for 30 seconds until fragrant.

Pour in 1/2 cup vegetable stock and bring to a gentle simmer. Let reduce by about a third, 3–4 minutes.

Stir in 3/4 cup heavy cream and simmer gently until sauce slightly thickens, about 3–5 minutes. Do not boil vigorously.

Whisk in 1 tsp white miso (if using) until dissolved, then remove from heat and stir in 1 tsp black truffle oil, 1/2 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Adjust acidity or salt to taste. Keep warm.

If desired, combine the slightly thickened braising jus with 2–3 tbs of the truffle sauce to create a harmonized glossy sauce. Warm together over low heat, tasting to balance.

Place 1/2 cup jasmine rice on each plate. Arrange braised tofu pieces and mushrooms over the rice.

Spoon 2–3 tbs of truffle sauce (or the combined jus-truffle mix) over the tofu and mushrooms so they are lightly glazed. Drizzle a few drops (about 1/4 tsp) of extra truffle oil for finishing fragrance.

Garnish with microgreens or chopped chives and a sprinkle of toasted sesame seeds. Serve immediately.