Marinated tofu with fruit curry and coconut rice

Ingredients for 3 servings:

• Butter or oil for frying
• ½ onion(s)
• 1 clove(s) garlic
• 200 ml soy cream (Soy Cream Cuisine)
• 1 pear(s)
• 4 vineyard peaches
• 100 ml water
• 1 tbsp peanut butter
• 2 bananas
• 1 tsp curry powder
• 200g tofu
• 75 ml soy sauce
• 25 ml agave syrup
• 2 tsp lemon juice
• 1 tsp garlic powder
• ½ tsp ginger powder
• 1 clove(s) garlic
• 150 g jasmine rice
• 300 ml water
• 150 ml coconut milk

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 10 minutes

vegan

Prepare the tofu 1-2 hours before cooking to ensure it absorbs the flavor properly. Cut the tofu cube into three slices, place them side by side on a folded sheet of kitchen paper, cover with another sheet of kitchen paper and a small board. Place a heavy object (e.g. a pot) on top and press the tofu for about 15 minutes. For the marinade, mix the soy sauce, agave syrup, lemon juice, garlic powder, ginger powder, and the fresh, finely chopped garlic. Once the tofu has been pressed, dice it into bite-sized pieces and place it in a sealable container with the marinade. Let it stand for 1-2 hours. Then add the tofu and marinade to a pan with a little oil and fry for 10-20 minutes. For the curry, chop the onion and garlic as finely as you like and sweat them in butter or oil until translucent. Then add the cream. Cut the pear and peaches into bite-sized pieces and add them to the pan (if the pear is still relatively hard, simmer only the pear in the cream first, otherwise the peaches will be mushy until the pear softens). Then add the water and mix with the cream. To thicken the fairly runny sauce, mix the peanut butter and bananas, puree, and add the creamy mixture to the pan (thinn up a little with cream or water if necessary). Finally, just add the curry powder. The fruit develops its flavor while simmering, so there’s no need to add salt and pepper. Cook the rice with water (a little more if needed) and coconut milk for 10-15 minutes, until it’s tender and the liquid has absorbed. Enjoy!