Scrambled tofu

Ingredients for 1 servings:

• 200 g tofu (natural), drained
• 2 small shallots, thinly sliced
• 4 large mushrooms (shiitake)
• 1 tbsp sesame paste (tahini)
• 1 tsp soy sauce
• 1 tbsp fresh parsley, chopped
• salt and pepper
• e.g. olive oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

with shallots and shiitake mushrooms

Heat a non-stick pan with a little olive oil and fry the shallots over medium heat for about 15 minutes until golden brown. Stir every few minutes. Then remove from the pan and set aside. In the same pan, fry the cleaned shiitake mushrooms. Remove from the pan and set aside. Return the pan to medium heat with a little olive oil. Crumble in the drained tofu and fry for about 5 minutes, until the water has evaporated. Meanwhile, mix the soy sauce, sesame paste, and a little salt and pour it over the tofu in the pan. Simmer for about 1 minute. Now add the torn shiitake mushrooms, season with salt and pepper, stir, and then arrange on a plate. Sprinkle with the fried shallot rings and fresh parsley and serve.