Crumbly Lemony Tofu Pan

Summary

Ingredients

• 260 g natural tofu
• 2 lemon (s), untreated the juice and zest
• 2 tablespoon soy sauce
• some chilli flakes and lemon salt
• 2 glasses mushrooms, each 170 g drained weight or 400 g fresh
• 2 onions)
• 3 cloves garlic
• some oil, virgin coconut oil
• 100 ml boiling water
• 1 teaspoon, leveled tarragon, dried
• 2 tablespoon sesame puree, natural
• some pepper, fresh from the mill
• 2 tablespoon sesame seeds, for sprinkling
• some parsley, freshly chopped

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Instructions

1. Cut the tofu into cubes and put in the following marinade: Wash the lemons, rub the peel and squeeze out the juice, season well with the soy sauce, lemon salt and chilli flakes. Leave the tofu in the marinade for at least 4 hours, or even better overnight. Turn now and then.
2. Peel the onion and garlic, cut the garlic into thin slices, dice the onion. Heat coconut oil in the pan, add both and fry, they shouldn`t take any color. Now comes the tofu. Briefly continue frying. We dissolve the sesame puree in 100 ml of boiling water and add it to the pan along with the remaining marinade and tarragon. Finally, add the mushrooms. Heat again and season with lemon salt and pepper.
3. I would first fry fresh mushrooms separately in a pan and then add them at the end. Unfortunately, I don`t get fresh ones that often and therefore have to fall back on glasses.
4. We put sesame seeds and parsley on top as a garnish. Fresh tomatoes or / and basmati rice go well with it.