Leek Umami

Ingredients for 2 servings:

• 4 leeks, cleaned and cut
• 2 garlic cloves, finely chopped or crushed
• some oil
• 3 cubes of tofu, white, Asian, fermented,

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

with a “cheese note” from Asian fermented tofu

Sauté the garlic in the oil. Crush the fermented tofu in the oil, spread it out, and fry until fragrant. Then add the leek, mix everything together, and fry briefly. Cover the pan and continue cooking. Add a little liquid from the tofu jar if desired. When the leek has reached the desired consistency, remove the lid and let the remaining liquid evaporate. Since the fermented tofu is very flavorful on its own, no additional seasoning is necessary. It is also available in Asian stores under the names “fermented bean curd,” “preserved tofu,” or “pickled tofu.” Depending on your taste, you can use mild or spicy tofu with the leek.