Spaghetti with vegetable tofu

250 g tofu in brine; juice from 1 lemon; 1 teaspoon of grated horseradish; 1/2 head of savoy cabbage (approx. 250 g); 1 head of cauliflower (weighing about 250 g); 1 onion; 3-4 cloves of garlic; 400 g spaghetti; salt; 5 tablespoons of vegetable oil; 1/8 l of white wine; 1 tablespoon brown sugar; 4 tablespoons of soy sauce 2 tablespoons oyster sauce freshly ground hot pepper; 1/2 bunch of plain parsley green onion stalks and 2 tablespoons of sesame shoots for garnish.

1. Dry the tofu, cut into cubes, mix with lemon juice and horseradish and marinate for half an hour.

2. Peel the vegetables or peel and wash. Cut the savoy cabbage into slices. First divide the cauliflower into inflorescences, then into individual flowers. Finely chop the onion and garlic.

3. Boil the spaghetti in a large amount of salted water according to the directions on the package until not completely softened (al dente).

4. Heat vegetable oil in a deep skillet and fry the tofu cubes for 2 minutes, then place and keep warm.

5. Stew onion and garlic in fat until yellow. Fry Savoy cabbage and cauliflower with constant stirring for 3 minutes. Pour wine. Add sugar, soy and oyster sauces, simmer vegetables for another 2 minutes. Stir in tofu cubes and vegetables to taste, season with salt, pepper and a little chopped parsley.

6. Dry the spaghetti and place on plates with tofu and vegetables. Sprinkle with parsley leaves, garnish with green onion feathers and sesame shoots.