Tarragon tofu with mushrooms and white wine sounds like dinner-party food and cooks like a weeknight. Pressed tofu browns, then simmers with mushrooms and tomatoes in a wine-tamari sauce scented with fresh tarragon.
A Sophisticated Skillet for Any Night of the Week
Let’s talk about tarragon. This delicate herb, with its subtle, anise-like flavor, is a culinary game-changer that doesn’t get nearly enough love. It has the magical ability to elevate simple ingredients into something truly special. In this recipe, we’re pairing it with earthy mushrooms and a splash of white wine to create a luxurious sauce that beautifully coats pan-fried tofu.
The result is a dish that feels elegant and sophisticated, yet comes together in under an hour. The mild, protein-packed tofu is the perfect canvas for the rich, herbaceous sauce. Because tofu is best served fresh, this is a wonderful dish to cook right before you plan to eat. To make weeknight cooking a breeze, simply prep all your ingredients ahead of time—a little ‘mise en place’ makes you feel like a pro and ensures a smooth, relaxing cooking experience!
Ingredients
• For the Tofu & Vegetables
• ¼ cup / 60 ml (2 fl oz) vegetable oil
• 1 pound / 450 g (15.9 oz) firm or extra-firm tofu, pressed, cubed, and patted dry
• 2 medium onions, minced
• 2 cloves garlic, minced
• 8 ounces / 225 g (7.9 oz) mushrooms, sliced
• 1½ cups / 350 g (12.3 oz) minced peeled tomatoes, well drained
• 2 teaspoons (10 ml / 0.3 fl oz) fresh tarragon, minced (or 1 teaspoon dried)
• For the Sauce
• ⅓ cup / 80 ml (2.7 fl oz) dry white wine
• 1 teaspoon / 5 ml (0.2 fl oz) tamari or soy sauce
• 1½ teaspoons / 7.5 g (0.26 oz) tomato paste
• ¼ cup / 60 ml vegetable stock
• 1 dash cayenne pepper
• ½ teaspoon / 2.5 g (0.09 oz) salt
• Freshly ground black pepper, to taste
Instructions
1. In a large skillet or wok, heat the oil over medium-high heat. Once shimmering, carefully add the tofu cubes in a single layer. Fry, turning occasionally, until golden brown on all sides. Remove the tofu with a slotted spoon and set aside.2. If the skillet is dry, add another splash of oil. Add the minced onions and garlic, and sauté for 2 minutes until fragrant. Add the sliced mushrooms and continue to sauté, tossing frequently, for about 10 minutes, until they have released their liquid and are beautifully browned and tender.3. Stir in the drained tomatoes and tarragon, tossing to combine with the mushroom mixture. Return the reserved golden tofu to the skillet and gently toss everything together.4. In a small bowl, whisk together all the sauce : white wine, tamari, tomato paste, vegetable stock, cayenne, salt, and pepper. Pour the sauce over the tofu and vegetables in the skillet.5. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for 10 minutes, stirring occasionally, allowing the sauce to reduce and thicken slightly. Serve immediately.
Nutritional Information
• Estimated values per serving (serves 4).
• Calories: 310 kcal
• Protein: 15 g
• Fat: 22 g
• Carbohydrates: 14 g
• Fiber: 4 g
Pro Tips
• for Perfect Tarragon Tofu
• Press your tofu! For the best golden, slightly crispy texture, press your block of firm or extra-firm tofu for at least 30 minutes before cubing. This removes excess water and helps it fry beautifully instead of steaming.
• Don’t crowd the pan. When frying the tofu and sautéing the mushrooms, make sure they have enough space in the skillet. Cooking in batches if necessary ensures they brown properly, which develops a much deeper flavor.
• For a non-alcoholic version, replace the white wine with an equal amount of vegetable stock plus one teaspoon of white wine vinegar or lemon juice to replicate the acidity.
• Get a head start with ‘mise en place’. This dish comes together quickly, so having all your vegetables chopped, tofu cubed, and sauce measured out before you start cooking makes the process seamless and enjoyable.
FAQ
Q: Can I make this recipe with a different protein besides tofu
A: Yes, this sauce is very versatile. For a different texture, you could use pan-fried tempeh cubes. Seitan would also work well. If you prefer a whole-food option, try adding a can of rinsed and drained chickpeas or cannellini beans along with the tomatoes.
Q: How should I store and reheat leftover tarragon tofu
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the dish in a skillet over medium-low heat until heated through. Microwaving is possible but may alter the tofu’s texture slightly.
Q: What can I serve with this dish to make it a complete meal
A: This tarragon tofu is a great source of plant-based protein. To make it a complete meal, serve it over a bed of quinoa, brown rice, or creamy polenta. It also pairs wonderfully with a side of steamed green beans, roasted asparagus, or a simple green salad.
Q: Is there a substitute for the white wine
A: Certainly. For a non-alcoholic version, you can replace the ⅓ cup of dry white wine with an equal amount of vegetable stock plus one teaspoon of white wine vinegar or fresh lemon juice. This will replicate the acidity and depth of flavor the wine provides.
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Tarragon Tofu with Mushrooms and White Wine
Ingredients
Method
- In a large skillet or wok, heat the oil over medium-high heat.
- Once shimmering, carefully add the tofu cubes in a single layer.
- Fry, turning occasionally, until golden brown on all sides.
- Remove the tofu with a slotted spoon and set aside. 2. If the skillet is dry, add another splash of oil.
- Add the minced onions and garlic, and sauté for 2 minutes until fragrant.
- Add the sliced mushrooms and continue to sauté, tossing frequently, for about 10 minutes, until they have released their liquid and are beautifully browned and tender. 3.
- Stir in the drained tomatoes and tarragon, tossing to combine with the mushroom mixture. Return the reserved golden tofu to the skillet and gently toss everything together. 4.
- In a small bowl, whisk together all the sauce : white wine, tamari, tomato paste, vegetable stock, cayenne, salt, and pepper.
- Pour the sauce over the tofu and vegetables in the skillet. 5.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cook for 10 minutes, stirring occasionally, allowing the sauce to reduce and thicken slightly.
- Serve immediately.
- Don't crowd the pan.
- When frying the tofu and sautéing the mushrooms, make sure they have enough space in the skillet.
- Cooking in batches if necessary ensures they brown properly, which develops a much deeper flavor.
