Fried Tofu & Pakchoi with bubbled Soyfoam

Our today's dish is a self-creation and is completely "VEGAN". The whole dish is slightly Asian and the focus here is the fried tofu. Tofu has long since arrived in Western cuisine and is offered in different varieties in the supermarket. Beside the normal Tofu above all with desserts rather on silk Tofu is fallen back. Smoked tofu is also highly recommended. Generally this is produced by the coagulation of the protein components of soy milk and can be compared in such a way with the cheese production. We at food for flexitarians hope you enjoy cooking our own creation.

Ingredients

• 200g tofu

• 200g mushrooms brown

• 400ml vegetable broth

• 50ml soy milk

• 50ml sunflower oil

• 1 tablespoon soy sauce

• Lime juice and zest of one lime

• 1 pak choi

• 1 shallot

• 1 clove garlic

• Optional fresh coriander

• Salt and pepper

For the tofu marinade

• 160ml soy sauce

• 80ml water

• 10g ginger

• 1 clove garlic

• 1 lemongrass

• Salt and sugar

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Instructions

Tofu

First, we prepare the marinade for the tofu, so that it can also marinate well. For this, peel the ginger and garlic and then cut into slices. To release the aroma of the lemongrass, beat it once.

Now mix all ingredients together. Cut the tofu into slices and place in a form.

Pour the marinade over the whole thing and let it marinate for at least four hours.

Hint: Who of course has a vacuum cleaner at home, should please vacuum the whole thing.

Hint: Who of course has a vacuum cleaner at home, should please vacuum the whole thing.

Mushroom puree

Now we come to the mushroom puree. For this, clean the mushrooms with a damp kitchen paper and then cut them into thin slices (put about 50g of mushrooms on the side for frying).

Peel and roughly chop the shallot and garlic. Now sauté shallots and garlic in oil until translucent. In the next step, add the mushrooms, season with salt and pepper and sauté briefly.

Add 200 ml of vegetable stock and cook until soft.

Once the mushrooms are stewed soft, blend the puree with a magic wand to a puree. Season if necessary.

Soy foam

For the foam, reduce 200ml of vegetable stock to 100ml. Then blend in the soy milk and soy sauce with a magic wand. Season to taste with lime zest and lime juice.

Fried Pak Choi Tofu and Mushrooms

Remove the tofu from the marinade after at least four hours. Cut the pakchoi into quarters (the mushrooms have already been sliced).

Now heat sunflower oil in a pan. First we fry the tofu, once the first side is browned, we add the pakchoi.

Last but not least, add the remaining mushrooms to the pan. Fry everything for about 2 minutes.

Hint: Deglaze the whole thing with some of the marinade.

Resumé

A great vegan dish, which, however, by the marinier time is not for the quick hunger. However, it is a lot of fun to prepare and the finished dish will also convince meat lovers of the vegan cuisine. Have fun cooking at home.

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