Mushroom-tofu ragout with dark black tea-plum-soy sauce

Ingredients for 4 servings:

• 400 g mushrooms, brown (preferably the very thick ones)
• 3 m.-sized onion(s)
• 200 g plums
• 200 g smoked tofu
• 1 bunch of parsley
• 300 ml black tea (e.g. leftover from breakfast or freshly brewed)
• 100 ml soy sauce
• 1 tbsp raw cane sugar (cane molasses or similar)
• 2 tsp, heaped potato starch
• 1 tsp pepper, white or black
• 3 tbsp vegetable oil (good olive oil or similar)
• possibly game spice
• 1 kg potatoes, floury

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

for all vegans who miss the taste of hearty, dark gravies

Peel the potatoes and cook in salted water over low heat for 25-30 minutes. Peel the onions, slice them into rings, and fry them in a pan with the oil, adding a little salt. Wash the plums, remove the stones, and cut them into small pieces. Cut the smoked tofu into 2-3 mm thin strips. Add the plums and tofu to the onions, cover, and simmer over low heat. Trim the mushrooms, cut them into large pieces (or not at all), and fry them in a second pan with a little oil and salt for 10 minutes. Mix the tea, soy sauce, sugar, and potato flour well and add to the onions, plums, and tofu. Immediately mix well (the potato flour makes the sauce creamy). Add pepper. Add the fried mushrooms to the sauce. Let the ragout simmer over low heat. Finely chop the parsley and stir it into the ragout. Season with salt and pepper, and add a little game spice mix if available. Drain the potatoes, let them steam for a minute or two, then divide them among the plates. Spoon the ragout over them.