Tofu with Plum Chutney

For the tofu with plum chutney, first prepare the chutney: Wash the plums, remove the stone and cut into pieces. Wash and quarter the apples and pears, removing the core. Cut the flesh into pieces as well. Cut dried apricots into small pieces, chop onions finely.

Bring all ingredients to a boil in a pot. Let the mixture simmer for about 30 minutes, stirring frequently. The chutney is ready when you drag the handle of a wooden spoon across the bottom of the pot and a trail remains visible. Pull pot off heat and remove cinnamon stick and cloves.

Set aside some of the chutney for the tofu, pour the remaining plum chutney while still hot into prepared twist-off jars, drizzle a few drops of alcohol over the top, light and seal tightly. Place on a tea towel with the lid down and let cool.

Season the tofu slices with salt and pepper, roll in flour and drag through the beaten egg.

Heat oil in a deep skillet and fry the breaded tofu slices on both sides. Drain and serve the tofu with the quinoa chutney.

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