crumbly tofu pan

Ingredients for 4 servings:

• 260 g natural tofu
• 2 lemon(s), untreated, juice and zest
• 2 tbsp soy sauce
• some chili flakes and lemon salt
• 2 jars of mushrooms, 170 g drained weight each or 400 g fresh
• 2 onions
• 3 cloves garlic
• some oil, virgin coconut oil
• 100 ml boiling water
• 1 tsp, stripped tarragon, dried
• 2 tbsp sesame paste, natural
• some pepper, freshly ground
• 2 tbsp sesame seeds, for sprinkling
• some parsley, freshly chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 40 minutes

with mushrooms

Cut the tofu into cubes and add them to the following marinade: Wash the lemons, zest and squeeze the juice, then season generously with soy sauce, lemon salt, and chili flakes. Leave the tofu in the marinade for at least 4 hours, or overnight if possible. Turn occasionally. Peel the onion and garlic, finely slice the garlic, and dice the onion. Heat the coconut oil in a pan, add both, and fry until browned. They shouldn’t brown. Now add the tofu. Continue frying briefly. Dissolve the sesame paste in 100 ml of boiling water and add it to the pan along with the remaining marinade and the tarragon. Finally, add the mushrooms. Heat again and season with lemon salt and pepper. I would fry fresh mushrooms separately in a pan first and add them at the end. Unfortunately, I don’t get fresh ones very often, so I have to use jars. I garnish with sesame seeds and parsley. Fresh tomatoes and/or basmati rice go well with it.