Slice <quantity>2</quantity> leeks

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a saucepan over medium heat

Add the leeks to the saucepan and sweat them

Add <quantity>1<unit>tbsp</unit></quantity> of salt

Add <quantity>¾<unit>cup</unit></quantity> of sugar and stir until the leeks are caramelized

Turn down the heat to low and add <quantity>¼<unit>cup</unit></quantity> of apple cider vinegar

Add <quantity>⅓<unit>cup</unit></quantity> of mushroom garum

Add <quantity>1⅓<unit>cups</unit></quantity> of water. Simmer over low heat for 1h until it reduces by 2/3

Pick the leaves from <quantity>1<unit>bunch</unit></quantity> of parsley and <quantity>1<unit>bunch</unit></quantity> of rosemary

Fill a large saucepan with water and bring to a boil

Prepare an ice bath

Add the leaves to the pan, making sure they are all covered with water. Boil them for 1m, until they turn a bright green color

Transfer the herbs in the ice water to cool

Place the herbs into a colander

Squeeze out the remaining water

Place the herbs in a blender and add <quantity>200<unit>ml</unit></quantity> of <temperature>80<unit>°C</unit></temperature> vegetable oil. Blend for 20m, until you obtain a bright green oil

Pass the oil through a strainer. The parsley and rosemary oil is ready

Strain the liquid and put it back into the saucepan

Add <quantity>2<unit>tbsp</unit></quantity> of vegetable oil to a frying pan over low heat

Add <quantity>4<unit>cups</unit></quantity> of clean morels and sweat them until they just begin to release liquid

Add the leek broth

Fill a pasteurized jar with the morels. Pour the liquid into the jar until the morels are fully covered. The preserved morels are ready

Trim, peel, and cut <quantity>100<unit>g</unit></quantity> of kohlrabi into a fine julienne

Trim and halve <quantity>100<unit>g</unit></quantity> of brussels sprouts

Mix <quantity>¼<unit>cup</unit></quantity> of cornstarch, <quantity>¼<unit>cup</unit></quantity> of potato starch and <quantity>1<unit>tsp</unit></quantity> of salt in a tray

Cut <quantity>1<unit>lb</unit></quantity> of firm tofu into large cubes. Dredge them in the flour mix

Fill a frying pan ¼ of the way with vegetable oil and bring it to <temperature>350<unit>°F</unit></temperature> over medium heat. Add the tofu cubes and fry them for 40s until crispy, but not golden

Transfer the tofu to a tray lined with paper towels to remove excess oil. Season to taste

Plate the tofu cubes. The fried tofu is ready

Add <quantity>1½<unit>tbsp</unit></quantity> of the Parsley & Rosemary Oil to a pan over medium heat. Sautée the brussels sprouts until they start to become bright green

Add <quantity>1<unit>cup</unit></quantity> of the Preserved Morels and <quantity>¾<unit>cup</unit></quantity> of its broth. Bring it to a boil and turn off the heat

Plate 1 piece of the Fried Tofu in the center of each serving bowl. Arrange the <quantity>¼</quantity> of the cooked Preserved Morels around it

Add <quantity>¼</quantity> of the brussels sprouts and drizzle 1 tbsp of the cooking liquid over them

Drizzle some of the Parsley & Rosemary Oil to taste over the brussels sprouts and mushrooms. Place the kohlrabi on top of the tofu

The fried tofu & preserved mushrooms is ready! Enjoy!