Tofu in vegetable puree

Ingredients for 3 servings:

• 20 g mushrooms (flower mushrooms), soaked
• 30 g tomato(s), the pure flesh of which
• 30 g carrot(s), peeled
• 500g tofu
• 1 liter of oil for frying
• 3 tbsp oil
• 1 tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 375 ml vegetable broth
• 1 ½ tbsp sugar
• 1 tsp salt
• 2 tbsp soy sauce
• 20 g peas, fresh
• 1 tbsp spring onion(s), finely chopped, only the white parts
• 1 ½ tsp potato flour
• 3 tbsp water
• 2 tbsp oil (sesame oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Important: Use ingredients from top to bottom! Drain the chanterelle mushrooms. Finely chop the tomato flesh, chanterelle mushrooms, and carrots. Cut into 5 cm x 3 cm x 1 cm pieces. Brush a hot wok with oil twice, heat 1 liter of cooking oil, and deep-fry the tofu pieces for about 2 minutes. Remove and drain. Pour the oil back into a storage container. Heat the wok again, add 3 tablespoons of cooking oil, and briefly fry the chanterelle mushrooms. Add the carrots, followed shortly by the ginger and garlic. Deglaze with vegetable stock and bring to a boil. Stir in the sugar, salt, and soy sauce. Add the tofu pieces to the boiling stock and cook in the uncovered wok for about 10 minutes, until the liquid has reduced considerably. Wash the peas and add them with the tomatoes. Stir in the spring onions and cook for about 1 minute. Then mix the potato flour with water and use this to thicken the sauce. Finally, drizzle with sesame oil and serve hot.