Tofu with white wine and capers on celeriac mash

Ingredients

For 1 serving

• Tofu200 g
• Celeriac200 g
• Potatoes100 g
• Capers10 g
• White wine50 ml
• Cornstarch5 g
• Parsley5 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: soy, celery, sulphites

In season: October – March

Method

1. Peel the celeriac with a knife, cutting away all the knobbly skin, and peel the potatoes; cut them into roughly 3 cm pieces, put them in a pan of cold salted water and cook for 20 minutes from the boil, until tender.
2. Meanwhile pat the tofu dry with kitchen paper, cut it into slices about 1 cm thick and dust them in the cornflour, shaking off the excess; rinse the capers and chop the washed parsley.
3. Drain the celeriac and potatoes and press them through a ricer with half the oil and a pinch of salt until smooth.
4. Heat the remaining oil in a frying pan over a medium-high heat and brown the tofu slices for 3 minutes per side, until crisp; season with salt.
5. Deglaze with the white wine, add the capers and let it reduce for 2 minutes, turning the tofu, until the juices become a lightly thickened sauce; season with pepper.
6. Serve the tofu and its sauce on the purée and finish with the parsley.