Fruity Leek Vegetables with Tofu
Ingredients
- Ingredients
- 1 lemon (juiced and zested)
- 4 Tbsps soy sauce
- salt
- 1 tsp cornstarch
- 2 garlic cloves
- 500 grams Tofu
- 600 grams Leeks
- 500 grams Plum
- 100 soybean sprout
- 2 tsps finely diced fresh ginger
- ¼ Tbsp vegetable oil
- 30 grams butter
- 1 Tbsp Curry powder
- 1 Tbsp freshly ground cilantro
- 125 milliliters Vegetable broth
- peppers
- 1 tsp brown sugar
- 1 Tbsp scallions
Preparation steps
For the marinade, mix the lemon juice and zest with 2 tablespoons of soy sauce, season with salt and whisk in the cornstarch.
Peel and squeeze 1 clove of garlic through a press. Drain the tofu, dice, mix in the marinade, cover and let soak for 1 hour, stirring occasionally. Rinse, trim and cut the leeks diagonally into thin rings. Rinse and pit the plums. Rinse the sprouts, blanch, rinse in cold water and drain well. Peel the second clove of garlic and finely chop. Heat the oil until very hot in a wok. Remove the tofu from the marinade and drain well, then set the marinade aside. Cook the tofu in portions into the hot oil until golden brown for about 2 minutes. Cook, remove and drain briefly on paper towels. Then place in the oven covered (70°C) (approximately 150°F) to keep warm.
Drain the oil to 2 tablespoons, add butter and melt over medium heat. Cook the ginger and garlic for 2 minutes, add the leeks and cook for another 2 - 3 minutes. Sprinkle with curry and cilantro and stir. Pour in the marinade and broth and let it boil. Add the plums and cook for another 2 minutes over low heat. Season with the remaining soy sauce, salt, pepper and sugar. Mix the tofu and sprouts. Let sit covered for 5 minutes. Serve with sprinkled chives.
