Tofu goulash with mushrooms and tomatoes

Ingredients for 2 servings:

• 250 g smoked tofu
• 4 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tsp fish sauce
• 150 g fresh mushrooms, sliced
• 1 m.-large onion(s), cut into strips
• 130 ml vegetable stock
• 130 ml cream or plant-based cream
• 4 tbsp peanut butter
• 100 g cherry tomatoes
• Sauce thickener, light
• some chives

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes

vegetarian

Cut the smoked tofu into approximately 1 cm cubes and marinate with 2 tablespoons of sesame oil, soy sauce, and fish sauce for 2 hours or overnight. Heat 2 tablespoons of sesame oil in a pan and fry the marinated tofu in it. Remove from the pan and fry the onions and mushrooms in the pan. Wait until the liquid from the mushrooms has evaporated. Pour in the broth and cream. Stir in the peanut butter and thicken with a little sauce thickener. Halve the cherry tomatoes, add them to the sauce with the tofu cubes, and heat through. Season with salt and pepper, if desired. Serve on plates. Sprinkle with chives and, if desired, some peanuts. Saffron rice goes very well with this dish.