for 4 person

Tofu

2 tbsp	icing sugar
2 tbsp	soy sauce
260 g	tofu, plain, cut into approx. 2 cm cubes

Red cabbage

40 g	butter
3	red onions, cut into thin slices
500 g	red cabbage, very thinly sliced
1 tsp	salt
1 tbsp	tomato puree
1	cinnamon stick
4 dl	water
3 tbsp	maple syrup
4 tbsp	red wine vinegar
½ tbsp	mustard
2 tsp	Worcestershire sauce
1 pinch	ground cloves
a little	pepper

Tempura batter

50 g	white flour
50 g	Maizena cornflour
¼ tsp	salt
1 dl	sparkling mineral water
1	fresh egg yolk

To deep-fry

oil, for deep-frying

How it's done

Tofu

Mix the icing sugar and soy sauce in a bowl. Add the tofu, mix, cover and marinate in the fridge for approx. 2 hrs., mixing 2-3 times.

Red cabbage

Heat the butter in a pan. Add the onions, sauté for approx. 5 mins. Add the red cabbage and salt, cook for approx. 5 mins. Add the tomato puree, cinnamon and water, bring to the boil. Reduce the heat, cover and simmer for approx. 35 mins. over a low heat. Add the maple syrup and all the other ingredients up to and including the pepper, mix, cover and simmer over a very low heat for approx. 10 mins.

Tempura batter

Mix the flour, cornflour and salt in a bowl. Add the mineral water and egg yolk, mix briefly until smooth. Cover the batter and leave to stand in the fridge for approx. 20 mins.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 175 °C. Pat dry the tofu, dip in the batter in batches, allow to drain slightly, then place in the hot oil. Fry for approx. 3 mins. until golden, turning occasionally. Remove the tofu with a slotted spoon, drain on kitchen paper. Plate up the red cabbage, top with the tofu.

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