Fried Kofu with Spinach Salad

Ingredients

200 g + 2 tbsp chickpea flour Salt
Turmeric
1 tsp roasted sesame oil
200 g shiitake mushrooms
4 tbsp olive oil
100 g baby spinach
100 g green lettuce
1 tsp honey
2 tablespoons apple
cider vinegar

Preparation

1. For the kofu, stir the chickpea flour and 300 ml cold water until smooth. Bring 300 ml water and a little salt to the boil in a pan. Stir in the chickpea mash and simmer over a low heat for approx. 10 minutes. Stir repeatedly. Mix in a pinch of turmeric and sesame oil.
2. Pour the chickpea mash into a greased baking dish, smooth out and chill for an hour.
3. Wash and trim the mushrooms and cut into small pieces according to size.
4. Turn the kofu out of the tin and cut into approx. 2 cm cubes. Roll the cubes all over in 2 tablespoons of flour.
5. Heat 2 tablespoons of olive oil in a large pan and fry the kofu cubes until golden brown all over. Remove the cubes and fry the mushrooms in the hot pan. Season with salt.
6. For the salad, pick the spinach and lettuce. Wash both in plenty of water and shake dry. Mix 2 tablespoons of olive oil, honey and vinegar and season with salt. Use it as a dressing for the salad.
7. Serve the kofu, mushrooms and salad together.

Shiitake: Ergothioneine

Ergothioneine protects cells from oxidative stress caused by free radicals, which can accelerate the ageing process. It helps to prevent cell damage and delay the development of age-re- lated diseases such as cardiovascular diseases, neurodegenerative diseases and cancer.