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Crispy Szechuan Tofu from the Wok | Spicy & in 15 Minutes
(0)
20 min
Quick
Gurkerl Küche
Knusprig gebratene Tofuwürfel und aromatische Shiitake-Pilze in einer pikanten Szechuan-Sojasauce mit Ingwer, Knoblauch und feiner Schärfe. Ein schnelles, veganes Wok-Gericht in 15 Minuten, serviert mit Jasminreis.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Thoroughly press the plain tofu dry with paper towels and cut into bite-sized cubes (approx. 2 cm). Toss in a bowl with cornstarch until the cubes are evenly coated.
Clean the shiitake mushrooms and cut into bite-sized slices. Wash the spring onions and cut into rings (set aside the green parts for later and keep the white parts for frying). Finely chop the fresh garlic, ginger, and chili pepper.
Chef's tip
Tip for extra crispy tofu: Before dicing, press the block of tofu between paper towels using a cutting board weighted with a can for 10 minutes to remove excess moisture.
Adjusting the spice level: If you like it extra spicy, leave the chili seeds in the sauce or add a little chili oil.
20 min
Under an hour
