Vegan mushroom stir-fry with Chinese cabbage in sesame sauce and onion, radish and tofu ragout

Ingredients for 4 servings:

• 400 g mushrooms, brown
• 500 g Chinese cabbage
• 6 garlic cloves
• 5 g chilli, frozen, in pieces
• 1 lemon(s), juice
• 4 tbsp sesame paste
• 400 ml water
• 200 ml soy cream (Soy Cream Cuisine)
• 2 tbsp, heaped miso paste, light (Shiro)
• 3 tbsp oil for frying
• 4 tbsp sesame seeds, roasted
• 4 tsp parsley for garnish
• n. B. Salt
• 3 small onions, red
• 1 small bunch of radishes
• 175 g smoked tofu
• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tsp sesame oil
• 1 tsp, heaped paprika powder, smoked
• 2 tsp ginger powder
• ½ tsp cumin powder
• ½ tsp cinnamon powder
• 1 tbsp oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Clean and slice the mushrooms. Remove any wilted outer leaves from the Chinese cabbage and trim about 2 cm off the bottom of the cabbage. Wash the leaves and slice them into strips. Halve and squeeze the lemon. Peel and press or finely chop the garlic. Peel and finely dice the onions, wash and dice the radishes, and dice the smoked tofu. Sauté the mushrooms in a large, deep pan or roasting pan for about 3-4 minutes until dry. Then add the oil and fry the garlic and chili pieces over medium heat for about 2 minutes. Add the sliced ​​Chinese cabbage and sauté for another 8 minutes until it reduces in volume. Meanwhile, prepare the seasoning sauce for the ragù. Combine the soy sauce, mirin, and sesame oil in a small bowl. Add the smoked paprika, ginger powder, cumin powder, and cinnamon, and mix well. Now pour the water and soy cream into the Chinese cabbage and mushroom mixture and add the sesame paste. Let everything reduce for about 10 minutes. Meanwhile, fry the smoked tofu cubes in a pan with oil for about 4-5 minutes. Then add the onions and radishes and fry for another 3-4 minutes. Finally, glaze with the seasoning sauce and let it simmer a little longer. Stir in the light miso to the vegetables with the sesame sauce and season with lemon juice and salt, if desired. When serving, pour the ragout over the mushroom and Chinese cabbage mixture and sprinkle with toasted sesame seeds and parsley. I served it with basmati rice. Tip: If you like fresh cilantro, use it as a garnish instead of parsley and reduce the amount of lemon juice in the dish a little if necessary, as the cilantro adds citrus flavors.