Tofu in Red Wine – Buttermilk Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g tofu
- 4 tablespoon soy sauce
- 1 large onion (s)
- 500 g mushrooms
- 2 cloves garlic
- Ginger, fresher, 2 cm
- 5 tablespoon butter
- 3 tablespoon tomato paste
- 125 ml wine, red, dry
- 200 ml buttermilk
- 1 tablespoon basil, fresh, chopped
- 2 tablespoon parsley, fresh, chopped
- salt
- pepper
- 350 g ribbon noodles
Print Recipe
Pin Recipe Instructions
- Cut the tofu into large cubes and place in a bowl, pour the soy sauce over it, fold in everything and leave to marinate in the fridge for a while.
- Peel the onion and cut into thin rings. Clean the mushrooms and cut them into slices. Peel the garlic and ginger, mash the garlic with a wide knife and finely chop, also finely chop the ginger.
- Heat the wok or pan and melt 3 tablespoons of butter in it. Sweat the onion rings in it, add the garlic and ginger to the wok or pan and sauté briefly. Add the mushrooms and stew for about 10 minutes until the mushrooms are soft. Remove the onion and mushroom mixture from the wok and set aside.
- Put the wok or pan back on the stove, melt the rest of the butter in it, add the marinated tofu and fry. Add the onion and mushroom mixture and the tomato paste, stir in and pour over the wine and buttermilk. Reduce the temperature, season with salt and pepper and let the liquid boil down a little. Stir gently every now and then.
- In the meantime, cook the pasta until al dente. Then pour off through a sieve and rinse with cold water.
- Arrange the pasta on the plate, stir the herbs into the sauce, season to taste again and pour the sauce over the pasta.
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