Wash, peel and cut the potatoes into cubes as thick as a thumb. Wash the beans, cut off the ends and cut into bite-sized pieces. Cut the onion and smoked tofu into fine cubes.
Fry the onions and tofu in hot oil. Add the potatoes and beans and turn several times with the onions and tofu. Season well with salt and pepper and deglaze with vegetable stock. Add savory if you like. Simmer with the lid closed for 20 minutes, until the beans and potatoes are cooked through. Stir occasionally. Add the vinegar about 15 minutes before the end of the cooking time.
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