Spicy Tofu with Tomato

Ingredients

• 800 g tofu
• 3 dried chili peppers
• 2 EL light soy sauce
• 2 EL liquid honey
• 2 EL white balsamic vinegar
• 1 EL lemon juice
• 2 TL sesame oil
• 1 onion
• 1 cherry tomato
• 4 EL soybean oil
• 2 bunches parsley
• 1 peeled garlic clove
• 2 anchovy fillets
• 1 TL capers
• 1 EL lemon juice
• 2 EL crème fraîche
• 100 ml olive oil
• Salt

Instructions

1. 1.

   Slice the tofu into 2 cm thick pieces. Crush the chili peppers in a mortar and mix with soy sauce, honey, balsamic vinegar, lemon juice, and sesame oil. Brush the tofu with the mixture and marinate for about 1 hour, turning occasionally.

2. 2.

   Wash the tomato, remove the stem, and slice. Peel, halve, and thinly slice the onion into 2 mm rounds. Preheat the oven to 200°C (400°F) fan‑forced. Oil a baking dish with soybean oil, place the tofu, top with tomato slices, and drizzle any remaining sauce over.

3. 3.

   Lay the onion slices on top and bake in the preheated oven for 25–30 minutes. For the herb salsa, wash and dry the parsley, then blend it with the anchovies, capers, lemon juice, crème fraîche, olive oil, and salt until slightly chunky. Chill until serving.