Instructions:

Ingredients:

1 brick of firm tofu, drained and cut, top to bottom, into 4 even slices, drain on paper towels
1 tbsp. butter
2 tsp. olive oil
1 tsp. shallots, fine mince
1 pinch s&p mix

Sauce ingredients:
1 tbsp. shallots, chopped fine
2 tbsp. butter
2 ounces white wine
4 ounce vegetable stock
1/2 cup heavy cream
s&p to taste
1 cup sorrel, packed in the cup and then chopped
1 stick unsalted butter, cut into 8 pieces and at room temperature
1 tsp. chives

Sauce Preparation:
Sauté shallots in butter until translucent over medium-low heat until translucent. Add the wine and reduce by œ, add the vegetable stock and reduce by œ and now add the heavy cream and reduce slowly for 5 minutes, so about 1/2 cup remains in the pan. Puree with an immersion blender and season with salt and pepper mix. Return to the pot and bring to a simmer, add chopped sorrel and simmer 2-3 minutes, then whisk in the butter and turn off the heat---do not boil---should be about 140 degrees F. Keep warm.

Cooking:
Sear the tofu slices in a non-stick pan with butter and olive oil, about two minutes over medium-high heat until golden brown, turn over and sear the second side. Remove from the pan and place on a paper towels to drain for about 15 seconds on each side.

Transfer two slices, per person, to warm plates and spoon on the sauce, letting the sauce flow over the tofu. Then sprinkle with chopped chives and serve.

Note there will be extra sauce and you don't have to use it all, but it's so delicious!