(2 servings)

200 g tofu
2 tablespoons potato starch
100 grams of shimeji or eryngi
garlic or asafoetida to taste
finely chopped fresh ginger 1 tsp

for sauce:
6 tbsp broth (or water)
2 tbsp soy sauce
1 tbsp sugar
1 tbsp worcestershire sauce
1 tbsp tomato paste
1 tbsp potato starch
1 tbsp sesame

Cut the tofu into 8 ps, sprinkle with starch and mix. Mix all the ingredients for the sauce. Heat the oil in a pan. Fry the tofu cubes with spices until golden brown. Set aside. Fry the mushrooms for 5 minutes (if you are using NOT shimeji, then the mushrooms must be cut). Pour the sauce into a saucepan and cook until the sauce thickens (approximately 3-4 minutes). Add the ready tofu, mushrooms, mix and simmer for 2-3 minutes over medium heat.