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Crispy Shiitake-Edamame Stir-Fry with Tofu | In 20 Minutes
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20 min
Quick
Gurkerl Küche
Knusprig gebratene Tofuwürfel treffen auf saftige Shiitake-Pilze und knackig-süße Edamame in einer aromatischen Soja-Sesam-Glasur. Ein herbstliches, rein pflanzliches Wok-Gericht, das in nur 20 Minuten dampfend heiß auf dem Tisch steht.
Ingredients
Preparation method
Preparation
Rinse the jasmine rice thoroughly and cook in lightly salted water according to package instructions for approx. 12 minutes, then keep covered and warm.
Press the plain tofu well with paper towels, cut into bite-sized 2 cm cubes, and dust evenly with cornstarch in a bowl.
Wipe the shiitake mushrooms clean with a dry cloth and cut into strips. Trim the spring onions and slice diagonally into rings (reserve the white parts for frying and the green parts for garnish). Finely chop the garlic and ginger.
Chef's tip
Tip for extra crispy tofu: Wrap the block of tofu in paper towels and weigh it down with a heavy object for 10 minutes before cutting. The drier the tofu, the crispier the starch crust becomes!
Edamame preparation: Briefly thaw frozen shelled edamame in warm water beforehand and drain well so the wok does not lose its heat.
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