Mushrooms go well with sweet and sour fruit. After my success with mushroom and cherry sauce, I experimented with this combination, which I think is also good. I don't know what kind of mushrooms I used. They were about 5 or 6 centimetres across, had smooth dark brown caps, white gills and thin, white, twisted stalks, which were quite tough. I got them at the bazaar in Almaty.
Ingredients
A large slice of tofu (1 -2 cm thick) for each person
250g of mushrooms
1 or 2 cloves of garlic
1 orange
2 teaspoons of flour
Olive oil
2 cups of water
A few crushed black peppercorns
A pinch of dried rosemary
A vegetable stock cube (or 2 teaspoons of stock powder)
Salt
Chop the mushrooms into small pieces and chop or crush the garlic. Fry the mushrooms and garlic in oil until all the water has evaporated from the mushrooms. Add the flour and stir and fry for a minute or two. Add the juice of the orange, water, pepper and stock. Bring to the boil then simmer for five minutes. Add the rosemary just before the end of cooking time.
Pour the sauce into a bowl and rinse the pan. Heat a little more oil and fry the tofu for about four minutes each side. Put the slices on a large serving plate and pour over the sauce.