Stuffed tofu with mandarin orange sauce

Ingredients for 2 servings:

• 400 g tofu, natural, 2 slices
• Soy sauce (Tamari)
• 2 slice(s) smoked salmon
• Salt
• pepper
• Sesame, organic
• Buckwheat (flour)
• Olive oil, for frying
• 1 egg(s), if necessary
• 500 g mandarin(s), up to 700 g
• 20 g ginger, finely chopped
• ½ tsp salt
• 5 grains of pepper, ground
• 1 tsp ground turmeric
• 2 tbsp Balsamic vinegar Bianco, approx.
• Soy sauce (Tamari)
• 400 g jacket potatoes
• Salt
• pepper
• Nutmeg, freshly grated
• 1 tbsp margarine, unhydrogenated, possibly more
• Soy milk (soy drink), warm

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + cow’s milk-free

Cut two 200g slices of tofu, not all the way through, to create a pocket, pour tamari over them and marinate for about 30 minutes. Place 1, 2 or 3 thin slices of smoked salmon into each pocket and tie them crosswise with string. Mix buckwheat flour with ground pepper, salt and organic sesame seeds, toss the stuffed tofu in it and fry in hot olive oil. If you can tolerate egg, you can also first coat the stuffed tofu in a beaten egg and then add it to the flour coating. Mandarin sauce: Peel the mandarins and puree them in a tall bowl using an electric blender. Place in a saucepan with ginger, salt, pepper and turmeric, bring to the boil once, remove from the heat, season with tangy balsamic bianco and tamari, do not boil again. Mashed potatoes: Rinse the jacket potatoes with cold water, peel, and mash with salt, pepper, nutmeg, 1 tbsp. unhydrogenated margarine, or more if desired. Add hot soy milk until creamy. Serve with tofu schnitzel, sauce, and mashed potatoes. My own recipe.