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Crispy Cashew Tofu from the Wok | Nutty in 15 Min.
(0)
15 min
Quick
Gurkerl Küche
Goldbraun gebratener Tofu, knackige Paprika und aromatisch geröstete Cashewkerne in einer würzigen Soja-Sesam-Sauce. In nur 15 Minuten frisch und nussig aus dem Wok serviert.
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions until al dente, and keep warm covered.
Press the plain tofu well with paper towels to remove excess moisture. Then cut into approx. 2 cm cubes and toss evenly with cornstarch in a bowl to coat completely.
Wash the bell pepper, deseed, and cut into bite-sized pieces. Wash the spring onions and slice into rings, setting aside the crunchy green parts for the finish. Peel and finely chop the garlic and ginger.
Chef's tip
To make the tofu as crispy as possible, press it thoroughly with paper towels before dicing. The cornstarch forms a wonderfully crispy crust when fried in the hot wok.
If you prefer it spicier, fry a finely chopped red chili pepper or some chili powder along with the garlic and ginger.
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