Meat and Vegetable Fondue with Tofu

Have the butcher cut the fillets of beef into thin slices. Roll these loosely and arrange them on a plate. Cut the vegetables into pieces and cook for about 7 minutes. Cut the tofu into cubes and arrange on plate. Heat the chicken stock. Cut the spring onions into thin rings and add, then season with the soy sauce. Pour the stock into a fondue pot, and then place this on a fondue-ring. Each diner then dips meat, vegetable or tofu with a fondue-fork or small strainer in the simmering stock: the tofu cubes require heating for 1 to 2 minutes. The vegetables require 1 to 3 minutes cooking time. The thinly-sliced fillets of beef also require a few minutes.

Cold curry sauce: Peel the apple, grate fine and steam briefly with the onion cubes in the butter. Press the mango chutney through a sieve. Mix the soured cream with the curry powder, soy sauce, the (cooled) onion/apple mixture, the mango chutney and the sambal oelek.

Cold mustard sauce: Remove the yolk from the egg and press it through a fine sieve. Mix it with the mustard, adding the oil drop by drop. Mix with the soft curd cheese and season with the soy sauce and the lemon juice. Chop the egg-white, and mix it in, together with the chives.

Savoury tomato sauce: Fry the onion in the oil. Core the bell pepper, chop it small together with the tomatoes and add. Chop the chilli finely and slice the garlic clove, and add. Cook with the vinegar until tender, then purée in the mixer. Season the sauce with the soy sauce once it has cooled.

Preparation time: 50 mins
Per portion: 1770 kJ / 423 kcal