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Wok Lemongrass Tofu | Crispy in 15 Minutes
(0)
15 min
Quick
Gurkerl Küche
Goldbraun und herrlich knusprig gebratener Tofu, aromatisiert mit fein gehacktem Zitronengras, Knoblauch, frischem Chili und einer herzhaften Glasur. Ein vietnamesischer Wok-Klassiker – in nur 15 Minuten frisch zubereitet!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for approx. 12 minutes until done. Then set aside covered (or keep warm in the oven at 60 °C).
Thoroughly press the tofu dry with paper towels to remove excess moisture. Cut into bite-sized, approx. 2 cm cubes and dust all over with the cornstarch in a bowl.
Remove the tough outer layers from the lemongrass and chop the tender, pale interior very finely. Peel and finely chop the garlic. Deseed the chilli pepper and cut into thin rings. Wash the spring onions and slice diagonally into rings. For the sauce, stir together the soy sauce with cane sugar, sesame oil, and 2 tbsp of water until smooth.
Chef's tip
For maximum crispiness: Before cutting, weigh down the tofu with paper towels and a small cutting board so that as much water as possible escapes.
With lemongrass, always use only the tender, pale green to white core of the stalks and chop it genuinely microscopically fine – that way it blends perfectly with the tofu cubes.
20 min
Under an hour
