Tofu curry

Ingredients for 2 servings:

• 200 g smoked tofu
• 1 tsp soy sauce
• some orange zest
• ¾ tsp sesame, black
• ½ tsp almonds, ground
• ¼ lemon(s), the juice
• salt and pepper
• curry powder
• chili flakes
• 1 pinch of wasabi paste
• 1 ½ tsp sesame oil
• 110 g basmati rice
• 250 g broccoli
• ½ stalk(s) leek
• 150 g Jerusalem artichoke
• 200 ml coconut milk
• 1 tsp sesame, black
• 25 g peanuts, unsalted
• 0.33 lemon(s), juice
• 2 tbsp sesame oil
• 3 pinches of wasabi paste
• some orange zest
• 1 tsp soy sauce
• curry powder
• salt and pepper
• chili flakes
• Turmeric powder
• Coriander powder
• Ginger powder
• 1 pinch(s) of cane sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

vegan, with nuts

First, prepare the marinade. Then cut the tofu into small, thin strips and toss with the marinade. Cover with cling film and refrigerate for 4 hours. Before cooking, wash the vegetables and peel the Jerusalem artichokes. Then cut the leek into strips, cut the Jerusalem artichokes into thumb-sized pieces, and cut the broccoli into small florets. Halve the peanuts. Next, fry the leek in a pan with sesame oil for about 4 minutes. Remove from the pan and fry the tofu strips for 2 minutes. Then fry over medium heat for another 3 minutes. Add the Jerusalem artichokes and fry for another 2 minutes. Add the leek and deglaze with coconut milk. Add the remaining ingredients, except for the peanuts, and simmer for 10 minutes. Cook the rice according to the package instructions. Add the broccoli for the last 5 minutes or so, then drain if desired. Mix in the rice and serve with briefly toasted peanuts.