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2 cloves garlic crushed
1cm (1/2 inch) fresh root ginger, finely chopped
for the rest
350g (12oz) firm tofu
2 tbsp sesame oil
1 tsp Tabasco
225g (8oz) shallots peeled and quartered
2 tbsp olive oil
2 cloves garlic crushed
pinch chilli powder
salt and pepper
Method
Prepare the stuffing first. Mix together the marinade ingredients (soy sauce, red wine, garlic and ginger).
Cut the tofu into 32 small cubes, place in a dish and pour the marinade over it. Leave in the fridge for a
couple of hours. I(if you are leaving it to marinate overnight, add some water to the marinade or the tofu
will end up too salty.
Preheat the oven to 220C (425F/gas mark 7). Drain off the marinade, gently turn the tofu cubes in the
sesame oil and Tabasco, season and arrange with the shallots on a baking sheet. Roast for about 30
minutes or until the tofu is just crisp on the outside and the shallots are tender but not squashy.
You don’t need to peel the mushrooms. Put the olive oil, garlic, chilli and seasoning in a blender and
process until combined. Brush the mushrooms with the oil and garlic mixture, place on an oiled baking
sheet and bake until the mushrooms are just beginning to give out their juices.
Transfer the mushrooms to a baking dish and divide the roast shallot and tofu equally between them.
There should be a little mountain of stuffing in each one. Return to oven for 20 minutes until sizzling hot.
Serve with garlic mashed potatoes and either mushroom or onion gravy.
German Lentil Soup
By Friederike Weberdiehl
1 1/8 pounds dried lentils, (small green Puy lentils are best)
3 medium potatoes
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