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Kung Pao Tofu | Spicy & Crispy from the Wok
(0)
20 min
Quick
Gurkerl Küche
Knusprig gebratener Tofu in einer aromatischen, leicht pikanten Kung-Pao-Sauce mit knackigem Paprika, Jungzwiebeln und gerösteten Erdnüssen. Serviert mit duftendem Jasminreis – in nur 15 Minuten fertig auf dem Tisch!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Pat the tofu thoroughly dry with paper towels, cut into approx. 2 cm cubes, and toss evenly with 1 tbsp cornstarch in a bowl.
Clean the bell pepper and cut into bite-sized pieces. Wash the spring onions and slice into rings, separating the white and green parts. Finely chop the garlic and ginger. Slice the chili pepper into thin rings.
Chef's tip
For extra crispy tofu, weigh down the tofu between paper towels with a heavy board for 10 minutes before cutting to remove excess moisture.
If you prefer it milder, remove the seeds from the chili pepper beforehand or reduce the amount of chili to your taste.
20 min
Under an hour
