A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Mongolian Wok Tofu with Spring Onions | Crispy in 15 Mins
(0)
15 min
Quick
Gurkerl Küche
Herrlich knusprig gebratener Tofu in einer aromatisch-würzigen Knoblauch-Ingwer-Glasur mit knackigen Jungzwiebeln und Sesam. Ein blitzschneller asiatischer Wok-Klassiker, in 15 Minuten fertig auf dem Tisch!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions. Thoroughly press the tofu dry with paper towels and cut it into bite-sized cubes. In a bowl, dust the tofu cubes evenly all over with 1.5 tbsp cornstarch.
Finely chop the garlic and ginger. Wash the spring onions and cut them into approx. 3 cm long pieces, separating the white parts from the green parts. For the sauce, whisk together the soy sauce, cane sugar, 50 ml water, and the remaining cornstarch (0.5 tbsp) in a bowl until smooth.
Wok cooking
Heat the vegetable oil in a wok (or a large frying pan) over high heat. Add the dusted tofu cubes and fry for 5–6 minutes until golden brown and crispy all over. Remove from the wok and set aside briefly.
Chef's tip
For extra crispiness: Before cutting, weigh down the tofu for 10 minutes with a heavy board and paper towels – the drier the tofu, the crispier it gets in the wok.
Leftovers: The dish keeps in an airtight container in the fridge for up to 2 days. Simply reheat briefly in a pan before serving.
20 min
Under an hour
