Have fun preparing this mushroom dish!
Cut the tofu into 1 cm cubes, place in a shallow dish and season with soy sauce, salt and pepper. Marinate for 20 min with the lid closed.
Cut the sugar snap peas in half diagonally. Cut the young onion into fine rings. Chop the ginger finely. Cut the zucchini into slices. Dip the tomatoes briefly in boiling water, cool, remove the skin, cut into quarters and remove the insides. Cut the flesh into small cubes. Clean the oyster mushrooms, cut each in half according to size. Heat the oil in a frying pan, sauté the onion and ginger briefly, add the sugar snap peas, mushrooms and zucchini, sauté and season with salt and pepper. Pour the vegetable stock and cook for 2-3 minutes. Add tomato cubes and cook for another minute. Sprinkle with parsley, season repeatedly.
Remove the tofu from the marinade, at the beginning in the beaten egg white, then turn it from all sides in sesame seeds on the other side, press it a little smooth. Heat the oil in a frying pan and fry the tofu cubes in it until crispy on all sides.
Heat the sauerkraut according to package directions and arrange with vegetables and tofu. Garnish with pineapple sage leaves.
Tofu is exceptionally versatile to use. Because of its high protein content on the one hand and its restrained taste on the other, this soy cheese can be used to prepare both sweet and savory dishes.
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