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Crispy Peanut Satay Tofu | In 15 Minutes
(0)
15 min
Quick
Gurkerl Küche
Außen herrlich kross, innen zart: Dieser knusprige Wok-Tofu in cremiger Erdnuss-Satay-Sauce mit frischer Limette und Jasminreis steht in nur 15 Minuten dampfend auf dem Tisch.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions until tender. Thoroughly pat the plain tofu dry with paper towels, cut into cubes of approx. 2 cm, and toss evenly with cornstarch in a bowl.
For the velvety satay sauce, whisk together the peanut butter, coconut milk, soy sauce, and freshly squeezed lime juice in a small bowl until smooth.
Wash the spring onions and slice into thin rings, separating the white parts from the greens. Peel and finely chop the garlic and ginger.
Chef's tip
To make the tofu extra crispy, wrap the block of tofu in paper towels before cutting and weigh it down lightly with a cutting board for 5 minutes to remove excess moisture.
For extra freshness and a spicy kick, sprinkle some fresh chilli rings or coriander greens over the finished wok dish.
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