Mountain hut tofu

Ingredients for 2 servings:

• n. B. Salt
• 3 tbsp, heaped cornstarch
• 200 g smoked tofu
• lots of oil for frying
• 250 g mushrooms, sliced
• 3 spring onions, finely chopped
• 250 ml cream
• 2 garlic cloves
• 1 tbsp miso paste, yellow
• 1 tbsp soy sauce, dark
• 1 tsp chicken seasoning
• 500 g potatoes, small
• 1 tbsp butter
• 1 bunch parsley, finely chopped

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Mix the seasoning salt with the starch. Cut the tofu into 1 cm thick slices and roll them in the starch mixture. Fry the tofu in plenty of oil until crispy and brown, remove from the pan, and drain on kitchen paper. Drain the excess oil and fry the sliced ​​mushrooms in the same pan until they have lost their liquid and the liquid is completely cooked. Then add the spring onions and sauté. Add the cream, press in the garlic cloves, and season the sauce with the miso paste, soy sauce, and chicken seasoning. Return the smoked tofu to the pan and let it simmer in the sauce for a while. For the parsley potatoes, cook the potatoes in their skins. Once cooked, peel them, season with salt, and toss in a little butter. Add the finely chopped parsley and toss the potatoes with it. Tip: If you want the smoked tofu to be a little firmer, freeze it before cooking and add weights while thawing. This will help it lose moisture and develop a very firm texture.