Peel and chop finelythe garlic and ginger, mix with 30 ml soy sauce and rice vinegar.

Cut the tofu into slices and let it steep in the marinade for 20 minutes.

Peel the shallot and cut into small pieces.

Clean and quarter the mushrooms.

Wash broccoli and cut into florets.

Heat the oil in a pan and fry the shallot and mushrooms for 5–8 minutes over medium heat, season with salt and pepper, then fry the tofu in the pan.

Boil broccoli in salted water for 3 minutes.

Bring the peanut butter, coconut milk and the rest of the soy sauce to the boil and season with cayenne pepper.

Rinse konjak noodles thoroughly and cook in salted water for 2 minutes.

Serve the mushrooms with broccoli, konjac noodles and tofu, top with the peanut sauce and sesame seeds.