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A balance of mild, astringent, and spicy flavors makes this dish good for vata and pitta types, while kaphas should eat it moderately. Seared tofu or organic, free-range chicken benefits all doshas in winter.
In a small sauce pot over low heat, melt 4 tbsp butter. Add shallots, cover, and cook, stirring occasionally, until translucent, 5 minutes. Add mushrooms; cover and cook until they release all juices, 10 minutes. Uncover; increase heat to medium and cook, stirring occasionally, until juices are reduced, 4 minutes.
Add 1/2 cup white wine; stir to loosen dry bits from the bottom of the pan. Cook, reducing liquid, until dry. Remove from heat, season with salt and black pepper, and add parsley. Cover to keep warm.
Season tofu with salt. Heat an oven- safe sauté pan or cast-iron skillet over medium heat. Melt ghee. Add tofu; sear, flipping once, until golden brown, 2–3 minutes per side. (If using chicken, heat oven to 325°F. Melt ghee in oven- safe pan and sear breasts, flipping once, until golden brown, 1 minute per side. Transfer pan of chicken to oven and bake until internal temperature reaches 160°F, 8–10 minutes.)
In a saucepan over low heat, melt remaining 2 tbsp butter, add garlic, and cook, stirring, until fragrant, 20 seconds. Add remaining 1/2 cup wine and reduce liquid until dry. Add cream and peppercorns and cook to thicken, until mixture coats a wooden spoon, 2–3 minutes. Stir in mustard and sage. Remove from heat. Season with salt and black pepper.
Serve tofu (or chicken) over mushrooms, topped with cream sauce and garnished with red peppers.
- Serving Size 8
- Calories 590
- Carbohydrate Content 12 g
- Cholesterol Content 0 mg
- Fat Content 33 g
- Fiber Content 4 g
- Protein Content 42 g
- Saturated Fat Content 16 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g