Tofu in red wine buttermilk sauce

Ingredients for 2 servings:

• 350g tofu
• 4 tbsp soy sauce
• 1 large onion(s)
• 500 g mushrooms
• 2 cloves garlic
• 1 piece(s) ginger, fresh, 2 cm
• 5 tbsp butter
• 3 tbsp tomato paste
• 125 ml red wine, dry
• 200 ml buttermilk
• 1 tbsp basil, fresh, chopped
• 2 tbsp parsley, fresh, chopped
• salt and pepper
• 350 g tagliatelle pasta

Instructions

Working time approx. 20 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Cut the tofu into large cubes and place in a bowl. Pour the soy sauce over it, fold everything in, and let it marinate for a while in the refrigerator. Meanwhile, peel the onion and slice it into thin rings. Clean and slice the mushrooms. Peel the garlic and ginger, crush the garlic with a broad knife and finely chop, then finely chop the ginger. Heat a wok or frying pan and melt 3 tablespoons of butter in it. Sauté the onion rings, add the garlic and ginger to the wok or frying pan and fry briefly. Add the mushrooms and simmer for about 10 minutes, until the mushrooms are soft. Remove the onion and mushroom mixture from the wok (pan) and set aside. Return the wok or frying pan to the stovetop and melt the remaining butter. Add the marinated tofu and sear until crisp. Add the onion and mushroom mixture and tomato paste, stir, and pour in the wine and buttermilk. Reduce the heat, season with salt and pepper, and let the liquid simmer slightly. Stir gently occasionally. Meanwhile, cook the pasta until al dente. Drain through a sieve and rinse with cold water. Serve the pasta on a plate. Stir the herbs into the sauce, season to taste, and finally pour the sauce over the pasta.