Very good tofu wok
Crispy fried tofu, crunchy vegetables and a rich, spicy garlic chili sauce make an irresistible combination.
Ingredients · Servings 4
- 1 package (270 g) of firm tofu (e.g. hemp seed)
- 2 tablespoons cornstarch
- 200 g green beans
- 1 bell pepper
- 5 cm piece of ginger
- 3 spring onions
- 2 tablespoons rapeseed oil
- 4 tablespoons low-salt soy sauce
- 3 tablespoons crispy garlic in chili oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 tablespoon garlic paste
- 1 tablespoon cornstarch
- boiled rice
- 1 dl salted peanuts
- 1 pot of coriander
Method · 30 min
- Pat the tofu dry with paper towels. Wrap the tofu in dry paper towels, place on a plate, and refrigerate. Place a cutting board under pressure. Let the tofu sit under pressure for at least 4 hours.
- Clean the bean stems. Boil the beans in salted water for 8–10 minutes. Cool them in cold water. Drain and cut the beans into 2–3 pieces.
- Slice the bell pepper. Peel and cut the ginger into sticks. Chop the spring onions.
- Combine the sauce ingredients.
- Dice the tofu and roll it in cornstarch.
- Heat the oil in a wok and fry the ginger until crispy. Scoop the ginger out of the oil onto a plate lined with kitchen paper.
- Fry the tofu cubes in hot oil for about 2 minutes, until they are crispy on the surface.
- Add the peppers and beans. Fry over high heat for 1 minute.
- Stir the sauce again and carefully add it to the wok. Stir until the sauce bubbles. Add the crispy ginger and spring onion.
- Serve the tofu wok with cooked rice, salted peanuts and coriander.
