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Autumn Pumpkin Stir-Fry with Tofu | Crispy in 15 Minutes
(0)
15 min
Quick
Gurkerl Küche
Feine Hokkaido-Kürbisstreifen, knackige Jungzwiebeln und kross gebratener Tofu im heißen Wok vereint. In nur 15 Minuten servierfertig – das ideale schnelle Herbstgericht mit aromatischer Umami-Sauce!
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 dust evenly with cornstarch in a bowl.
Thoroughly wash the Hokkaido pumpkin, deseed, and cut into thin matchsticks (no need to peel). Trim the spring onions and slice into thin rings, setting aside the green parts for the garnish. Peel and finely chop the garlic and ginger.
Chef's tip
Hokkaido pumpkin does not need to be peeled. The thinner you cut the matchsticks, the quicker and more evenly it cooks to tender-crisp in the hot wok.
If you want to keep the tofu warm and crispy for longer, simply keep it in the oven at a low temperature after frying.
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