Start by prepping the tofu by cutting it into 3-4 even pieces longways (see video for reference). If you’d like to cut it into chicken like pieces then lay each piece flat and cut off the top right and bottom left corners so that they’re rounded and roughly resemble a piece of chicken breast. Again, you can watch my video for reference. I like to trim off tiny bits of the rough edges to round the edges.

In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Once hot, add in the tofu and saute for 4-5 minutes on each side or until a nice golden brown color. Remove from the skillet.

Return the skillet to the heat over medium and add in the shallot and garlic and cook for 4 minutes. Add in the chardonnay to deglaze the pan and bring to a simmer. Continue to cook, stirring every couple of minutes, until it reduces by half, about 5 minutes.

Stir in the veggie broth and bring back to a rapid simmer. Let reduce for an additional 5 minutes. Remove ¼ cup of the sauce to a measuring cup and whisk in the cornstarch (this step is optional but helps get the sauce extra thick and creamy). Pour the cornstarch mixture back into the pan along with the remaining butter, lemon juice, dijon, and cream. Stir to combine and let simmer for another minute or until the sauce is nice and thick.

Remove from the heat and stir in the cream until fully combined. Add the tofu back in to heat it up slightly. Serve with your favorite sides and ENJOY!