A sophisticated, warm dish featuring pan-seared firm tofu glazed with a savory honey-soy reduction, served alongside spiced braised rotkohl and pan-roasted vegetables.
Thinly slice the rotkohl and simmer in a pot with vinegar, cinnamon, and 100ml water for 25 minutes until tender.
Cut the firm tofu into cubes and coat lightly in cornstarch.
Heat oil in a pan over medium heat and brown the tofu on all sides until crispy; remove and set aside.
Slice the carrots into rounds and halve the mushrooms.
Sauté the carrots and mushrooms in the same pan until softened, about 8 minutes.
Whisk soy sauce, honey, and 50ml water together and pour into the pan with vegetables.
Add the tofu back to the pan, toss to coat in the glaze, and cook for 3 minutes until thickened.
Serve the glazed tofu and vegetables over the warm braised rotkohl.
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