Summary

Ingredients

• 200 g smoked tofu
• 0.5 teaspoon ½ turmeric
• 2 tablespoon soy sauce, for marinating
• 1 onion (s)
• 1 clove garlic
• 1 small white cabbage, sliced
• N / A Potato (s), 2 - 4, sliced
• 2 carrot (s)
• 1 red pepper (s)
• 1 tablespoon oil
• 1 teaspoon caraway seeds, whole or ground
• 100 ml vegetable stock
• 1 tablespoon white vinegar
• 1 pinch paprika powder (rose paprika)
• 1 teaspoon potato starch
• some sour cream
• salt and pepper
• sugar
• tomato paste

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Instructions

1. Dice tofu, onion and clove of garlic, add turmeric and soy sauce and leave to marinate for about 20 minutes.
2. Sear them in a wok or a grill pan with a little oil and remove.
3. Lightly fry the halved carrots (with potato slices if you like) and paprika stains with the remaining oil.
4. Put half of the cabbage mixed with the other spices into the pot and layer the carrots, potatoes and peppers on top. Cover with cabbage again, add the vegetable stock and, if you like, the vinegar.
5. Simmer everything for about 35 minutes on a smaller, not too small, heat. Don`t stir! Make a taste of the potatoes.
6. Before serving, bind with the potato starch mixed in the sour cream and mix in the warmed tofu. To taste you can add a tablespoon of tomato paste to the cream.
7. Tastes good with potatoes, mashed potatoes or Chinese noodles.
8. Total 8 P after WW / 4 P / serving without potatoes
9. My dishes are geared towards a low-fat kitchen, the ingredients can be expanded if necessary. The original dish is half and half with mince. There is no marinating and the seasoned mince is added as a layer to the vegetables.