Food of the World - Mushrooms with Tofu

350 g firm tofu
1 tsp sesame oil
2 tsp light soy sauce
1/4 tsp ground black pepper
1 tbsp finally shredded ginger
5 tbsp vegetable stock
2 tsp cornstarch
1/2 tsp sugar
2 tbsp vegetable oil
2 garlic cloves
200 g oyster mushrooms
200 g shiitake mushrooms
2 spring onions

Drain tofu and cut into 2 cm pieces. Put them in a shallow dish and sprinkle with sesame oil, 1 tbsp light soy sauce, ground pepper and ginger. Leave to marinate for 30 min.

Mix the stock with remaining soy sauce, cornstarch and sugar in a small bowl until smooth. Heat the oil in a wok and stir-fry finely chopped garlic until light brown. Add all the mushrooms and stir-fry for 3-4 minutes or until mushrooms are cooked. Add the cornstarch liquid, then carefully add the pieces of tofu and gently mix for 1-2 minutes. Sprinkle with spring onions before serving.

Seafood stew with fennel and thyme from Normandy

600 g mussels
2 1/2 chopped onions
250 ml dry white wine
12 parsley sprigs + 1/2 cup chopped parsley
2 tbsp butter
2 cups finely chopped leeks
2 cups diced fennel
clam juice (optional)
fresh thyme sprigs
2 bay leaves
300-400 mg halibut fillets
scallops
250 ml crème fraîche
2 large egg yolks

Put washed mussels, 1/2 of onion, wine, 8 parsley sprigs in a large pot, cover and cook for approximately 5 minutes. Transfer mussels. Strain cooking liquid, discard onion and sprigs. Make 2 cups of this liquid.
Sauté the rest of onions, leeks and fennel for about 7 minutes in butter. Add mussel liquid, 4 parsley sprigs, clam juice, thyme, bay leaves. Simmer for about 25 minutes. Add scallops and halibut and cook for another 4 minutes. Transfer fish and scallops. Discard parsley, thyme, bay leaves.
Whisk crème fraîche and egg yolks, also whisk in 1/2 cup of hot liquid. Gradually stir yolk mixture and cook for 5 minutes. Return fish, scallops, mussels and heat everything for 5 minutes. Stir in chopped parsley and serve.