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.
