Have fun preparing this mushroom dish!
Cut the tofu into small cubes and marinate in a marinade of crushed garlic, 4 tbsp. soy sauce, curry and cayenne pepper for 30 min.
Sift the flour into a large baking bowl and sprinkle with salt. Make an indentation and crumble or sprinkle the yeast into it. Stir with about 7 tbsp. lukewarm water. Sprinkle with a little flour and leave in a warm place with the lid closed for 15 minutes until cracks appear on the surface.
Knead flour, dampfl, the remaining water and olive oil into a dough. Continue to knead heartily for about 10 min until the dough is elastic and no longer sticks. Cover and let rise repeatedly in a warm place for 20-half hours until doubled in volume.
Preheat stove to 250 °C. Thinly coat baking sheet with cornmeal.
Roll out the dough (quarter it for 4 molds) and place it on the baking sheet. Form a small bead at the edge and rise repeatedly in a warm place with the lid closed.
Rinse and clean the leeks and cut them into fine rings. Halve peppers, remove seeds and stem, and cut into narrow strips. Clean oyster mushrooms, if necessary rub off dirt dry, cut into narrow strips. Rinse parsley and chop coarsely.
Sauté the vegetables in 2 tbsp. olive oil until tender, about 5 min. Season with the remaining juice of one lemon, soy sauce, ginger, coriander, salt and freshly ground pepper, toss well. D
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