Sauteed Tofu and Mushrooms

Vegetarian Suppers From Deborah Madison’s Kitchen strikes again;
this time with Seared Tofu and Mushroom Sauté.

The Washington Post put an adaptation of this recipe on the web for all to use.

http://www.washingtonpost.com/pb/recipes/seared-tofu-and-mushroom-saute/7608/

This meal is a pretty easy one to make, entailing mostly a lot of pre chopping work and some easy pan sautéing.

What really makes the flavor of this dish so nice is the tarragon. It has an herby sweetness that is exotic to our pallet and makes this dish very exciting.

To start, I chopped up the garlic, tarragon, and pepper.

Next, I drained a package of firm tofu and cut it into small cubes.
Then, in a big skillet I simmered an inch of salted water and gently added the tofu. This cooked for about 4 minutes and then I lightly tossed the tofu out into a colander.

I heated a little oil in a nonstick skillet and then added in the chopped tarragon mixture and stirred it tilled it was fragrant. Then I tossed in chopped mushrooms and onions and let them cook through.

Soy sauce and brown sugar round out the veggies with a sweet sauce.
For my version of this recipe, I added in rice instead of rice noodles.
Mix it up and the flavors all come together.