Potato goulash with fried tofu

Name: Potato goulash with fried tofu
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Onions; 2 Garlic cloves; 1.2 kg Potatoes; 2 red peppers; 3 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1/4 TEASPOON freeze-dried marjoram; 1/2 TEASPOON Caraway seeds; 2–3 Bay leaves; 500 ml Vegetable broth; 250 g green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1-2 TABLESPOONS White wine vinegar; 200 g Herbal Tofu; 1 TEASPOON Soy sauce; some stem(s) fresh marjoram to garnish

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Onions
2 Garlic cloves
1.2 kg Potatoes
2 red peppers
3 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1/4 TEASPOON freeze-dried marjoram
1/2 TEASPOON Caraway seeds
2–3 Bay leaves
500 ml Vegetable broth
250 g green asparagus
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1-2 TABLESPOONS White wine vinegar
200 g Herbal Tofu
1 TEASPOON Soy sauce
some stem(s) fresh marjoram to garnish

Directions

1
Peel onions and garlic and cut into fine pieces. Peel and wash the potatoes and cut them into large pieces. Clean, wash and dice the peppers
2
Heat 1 tablespoon of oil in a saucepan. Sauté the potatoes for 2-3 minutes. Add onions, garlic and tomato paste, sauté briefly. Add bell pepper, marjoram, caraway and bay leaves. Deglaze with broth, bring to the boil and simmer covered for 20-25 minutes
3
Wash the asparagus, cut off the woody ends. Cut the asparagus into diagonal pieces and add to the potato goulash about 5 minutes before the end of the cooking time. Season to taste with salt, pepper, sugar and vinegar
4
Cut the tofu into 16 equally sized cubes. Heat 2 tablespoons of oil in a frying pan. Fry the diced tofu for about 3 minutes while turning. Finally, deglaze with soy sauce and remove from heat. Arrange potato goulash in bowls. Add 4 tofu cubes and garnish with fresh marjoram as desired