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San Bei Wok Tofu | Spicy Three-Cup Tofu in 15 Min
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15 min
Quick
Gurkerl Küche
Knusprig gebratener Tofu in der legendären taiwanesischen Drei-Tassen-Sauce mit geröstetem Sesamöl, Ingwer, Knoblauch und frischem Basilikum. Ein blitzschneller Wok-Klassiker, in nur 15 Minuten fertig auf dem Tisch!
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions for approx. 12 minutes, then keep warm. Thoroughly press the tofu dry with paper towels and cut into approx. 2-3 cm cubes.
Peel the ginger and cut it into thin slices. Peel the garlic cloves and lightly crush or halve them. Slice the chili pepper into thin rings. Wash the spring onions and cut into approx. 3 cm long pieces (separate the white and green parts). For the three-cup sauce, mix the soy sauce, cane sugar, and half of the sesame oil with 3 tbsp water in a small bowl.
Wok Cooking
Heat the vegetable oil in a large wok (or a heavy pan) over medium to high heat. Add the tofu cubes and fry for 5-6 minutes on all sides until golden brown and wonderfully crispy. Remove from the wok and set aside briefly on a plate.
Chef's tip
Crispiness tip: Before frying, press the tofu with paper towels and a weight (e.g. a wooden board) for a few minutes. The less moisture left in the tofu, the crispier the crust will be in the wok.
Traditional enjoyment: San Bei literally means 'Three Cups' (soy sauce, sesame oil, and rice wine/seasoning broth). Fresh basil at the end is the heart of the dish - fold it in right at the very end so its delicate aromatic flavor can fully develop.
Ingredients
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