Vegetable Strudel with Fried Tofu

Roll out the pastry. Finely chop the garlic. Heat up the peanut oil and sauté the Julienne vegetables, the string beans, the onion and the garlic. Pour on the soy sauce and the teriyaki marinade, then reduce. Remove the vegetables and put to one side. Separate the eggs and use the egg white to coat a 2 cm wide strip at the edge of the pastry. Distribute the cooled vegetables over the entire pastry slabs and season with salt and pepper. Sprinkle the chopped parsley evenly on top and carefully roll up the pastry. Mix together the egg yolk and milk and brush the top of the strudel with it. Sprinkle sesame seeds on top and place the strudel in a pre-heated combination steamer at 210 °C for 6 minutes. Then bake in the oven at 180 °C for another 15 minutes. Cut the block of tofu into 10 equally sized pieces, season and dust with flour. Crush the garlic in a garlic press and mix with the Worcester sauce and soy sauce. Heat the ghee in a pan, taking care that it doesn't get too hot. Coat the tofu with the seasoning mixture and fry briefly on both sides. Blend the crème fraîche and milk until smooth, then season with salt and sugar. After baking, leave the strudel to cool briefly, cut into portions, and serve on plates with the fried tofu slices and sour cream.