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Crispy Sweet and Sour Wok Tofu | Colourful & in 20 Minutes
(0)
20 min
Quick
Gurkerl Küche
Goldbraun und knusprig gebratene Tofuwürfel mit frischer Ananas und buntem Paprika in einer herrlich fruchtig-pikanten süß-sauren Sauce. Ein farbenfroher, veganer Wok-Klassiker in nur 20 Minuten zubereitet!
Ingredients
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions, then keep warm (or keep warm in the oven at 60 °C).
Thoroughly press the plain tofu dry with paper towels, cut into bite-sized cubes (approx. 2 cm), and dust evenly in a bowl with 15 g of cornstarch so that the cubes are coated all over.
Cut the fresh pineapple and the bell peppers into bite-sized pieces. Wash the spring onions and slice into rings, setting aside the fresh green parts for garnishing later. Finely chop the fresh garlic and ginger.
Chef's tip
Crispiness secret: Before cutting, weigh down the tofu block with paper towels for 10 minutes to draw out as much water as possible. The cornstarch will then ensure a wonderfully crispy crust in the wok.
Variation tip: If you like it spicier, stir-fry a finely chopped red chilli pepper in the wok along with the garlic and ginger.
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