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Crispy Wok Tofu with Pak Choi | Ready in 15 Minutes
(0)
15 min
Quick
Gurkerl Küche
Knackiges Sommer-Gemüse, aromatischer Sesam und herrlich knusprig gebratener Tofu im Wok vereint. In nur 15 Minuten steht dieses vegane Asia-Highlight dampfend auf dem Tisch.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions and keep warm.
Pat the tofu dry with paper towels, cut into approx. 2 cm cubes, and evenly dust with cornstarch in a bowl.
Wash the pak choi and quarter or coarsely chop it. Wash the snow peas and cut in half. Slice the spring onions into rings (reserve the green parts for garnish). Finely chop the ginger and garlic, and slice the chili pepper into thin rings.
Chef's tip
To make the tofu extra crispy, press out as much liquid as possible with paper towels before dusting with cornstarch.
For an extra fresh touch, drizzle a few drops of lime juice over the finished wok dish right at the end.
Ingredients
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