Tofu Stack Diane

Its getting cold, well, cold for Los Angeles. And this week all we could think about was seared tofu drenched in a thick sauce. Traditionally, Steak Diane is made with butter, Wooster sauce and…beef. For this recipe, we subbed Wooster for a maple mustard balsamic reduction with a hefty helping of fresh tarragon at the end. Grab your scarves.
Tofu Diane
1 block of extra firm tofu
1 Tsp. sugar
2 Tsp. salt
2 Tsp. ground black pepper
1 Tsp. celery seeds
1 Tsp. dry thyme
2 Tbs. extra virgin olive oil
1⁄4 cup balsamic vinegar
3 Tbs. maple syrup
4 large shallots diced
2 Tbs. mustard
1⁄4 cup vegetable stock
2 Tbs. cornstarch
4 Tbs. fresh tarragon
1 Tbs. salt
1 Tbs. ground pepper
1. Slice your tofu lengthwise down the center, wrap in paper towels and press with a phone book to extract water. Combine the sugar, salt and dry spices in a bowl and mix. Remove the tofu from its soggy encasing, pat dry with a towel, and liberally rub with the spice mix.
2. Heat a medium saucepan on high heat, then add the olive oil and let it heat for two minutes before adding the tofu. Start by searing the sides of the tofu first: Simply hold each block in your hand and press into the pan until caramelized. Sear all sides of the tofu, and then lower the heat to medium, and set the bricks aside.
3. Immediately add the balsamic vinegar, and the maple syrup. As it reduces, scrape the bottom of the pan to loosen any spices left over from the tofu. Wait about 2 minutes and add the shallots and the mustard. Make a slurry by mixing the cornstarch and a little bit to of the vegetable stock. Add the rest of the stock when the balsamic has reduced by half. Now mix in the tarragon, salt and pepper and the slurry. Reduce the heat to low and simmer for five minutes.
4. Slice the tofu diagonally and enrobe with the sauce. Serve with roasted vegetables, or a salad of fresh sprouts and arugala.
Beverage: He’brew’s: R.I.P.A
Soundtrack: The Supremes’ “Ultimate Collection”