2large white potatoes(the equivalent of 485g of potatoes)
½teaspoonthyme
900mlvegetable stock
⅙teaspoonblack pepper
4tablespoonsoy sauce
4tablespoonplain white flour
FOR THE TOFU
350gtofu I used firm silken tofu, but any tofu will do
1teaspoonsesame oilor other oil
1tablespoonsoy sauce
¼teaspoonthyme
1teaspoongarlic powder
⅛teaspoonsalt
⅛teaspoonblack pepper
FOR THE PUFF PASTRY
230gready rolled puff pastry
Instructions
FOR THE FILLING
In a large non-stick pan, heat up olive oil, then add crushed garlic, carrot cubes and celery chunks.
Fry for approx. 7 minutes just until slightly softened.
Add vegetable stock and let it simmer to a boil.
Add potato (cut into cubes), thyme, black pepper and soy sauce.
Slowly sprinkle in 1 tablespoon of flour at a time. Stir it in straight away to prevent it from forming large clumps. Do not worry about small clumps as these will dissolve during cooking.
Let simmer for approx. 20 minutes with the lid slighly open, stirring occassionaly.
When potatoes and carrots are tender, but not overcooked, remove from heat.
FOR THE TOFU
Heat up sesame oil in a non-stick pan.
Open and drain your tofu, then crumble it up and add to the hot pan. Stir.