• 2 cubes of natural tofu
• 10 tablespoons of soy sauce
• ½ lime juice
• 3 tablespoons of maple syrup
• 2 tablespoons of grated fresh ginger
• 2 tablespoons of potato starch
• 3 cloves of garlic
• sesame seeds
• chives or parsley for decoration
• jar of marinated mushrooms with carrots and onion OLE!
Cook the rice. Cut the tofu into equal pieces (about 1 cm thick). In a bowl, combine soy sauce with garlic, ginger, syrup and lime juice. Pour the slices of tofu with two spoons of the sauce. Set the remaining sauce aside – it will be needed in a moment. Heat up the oil in a frying pan / wok (it can be e.g. peanut oil to enhance the oriental flavor or the one we use every day). Fry the tofu on both sides until brown. Add mushrooms with toppings from the jar. Add 4 tablespoons of water to our remaining soy sauce with additives. In a bowl, mix 2 tablespoons of water with 2 teaspoons of starch, mix thoroughly and add to the sauce. Mix everything thoroughly and immediately the starch quickly settles to the bottom, and then the sauce thickens unevenly) pour it into the tofu with mushrooms. Fry for a moment until a thick sauce is obtained and serve with rice. Sprinkle the dish with fresh herbs – chives or parsley.