A colorful and tasty recipe suitable for everyone!
1 large or 2 mediun courgettes
150 grams of shiitake mushrooms
1/2 block of smoked tofu
3 cm. leek (white part)
3-4 tbsp. rice vinegar
Cut the courgette into lengthwise strips. The strips in the picture are about 1/2 cm, but you can make then thinner, it will be easier to cut when serving.
Put water to boil and blanch the zucchini strips for 2-4 minutes, depending on thickness.They should be tender but al dente
Cut the onion into strips.
Cut carrots and any left over pieces of gourgette into sticks. Do the same with the shiitake mushrooms. Reserve.
Cut the tofu into sticks and sauté in a wok or deep pan with a little olive oil and a pinch of salt. When they begin to be golden brown, take them out on paper towel and reserve.
Add the onion to skillet and a pinch of salt, sautée for a few minutes, add the carrots and sautée a few more minutes, add the shiitake and continue skipping another couple of minutes. Finally add the zucchini, a pinch of salt and sautée for another minute.
Now add the tofu back, sprinkle with the rice vinegar and mix well. Reserve.
Cut the leeks in half lengthwise and then into thin strips. Fry in plenty of oil for a few seconds and take them out on paper towel. They should be crisp.
To assemble the lasagna, place two strips of courgette one next to the other. If you had cut them very thin, it is better to overlay a bit one on the other. Place a bit of filling on top. Now place another two strips of courgette and some more filling and repeat with the last two strips.
Placed some fried leeks on top and it is ready!.
Cook it with love … and enjoy!