Preparation

Cut the white part of the leek into slices, the green part into strips, and wash the root very well.
Squeeze the tofu steaks to remove excess moisture, and dry with absorbent paper. Then lightly brown them in a frying pan or pan with oil on one side and the other.

Then add the soy sauce, water and the broth tablet to the skillet with the tofu.
Cook for a few minutes, until dry, turning the tofu to absorb the flavors on both sides. Remove the tofu to a plate, and cover with aluminum foil to keep it warm.
Add a little more oil to the skillet, and sauté the white and green part of the leeks, over medium heat, seasoning to taste with salt and pepper.
When the leeks start to soften, add the tofu steaks again and add the wine. Adjust the flavor to taste and let the alcohol evaporate, so that a very tasty syrup is formed.

Meanwhile, and without drying out the leek roots, wrap them in flour to dust. Shake the roots a little to remove excess flour, and put in hot oil, fry until they are crunchy.

Serve with rice or sweet potato puree.

Ingredients

  • 4 units of Tofu steak (1cm)
  • 1 drizzle of olive oil
  • ½ cup of hot water
  • ½ vegetable broth tablet
  • 1 teaspoon of soy sauce
  • 2 units of leeks with root
  • ½ small glass of white wine
  • 1 pinch of salt and pepper
  • 1 cup of rice or wheat flour
  • sunflower oil for frying