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Crispy Lemongrass Tofu Stir-Fry | 15-Minute Wok
(0)
15 min
Quick
Knuspr-Küche
Knusprig gebratener Tofu trifft auf frischen Pak Choi, aromatisches Zitronengras und eine fein ausbalancierte Soja-Limetten-Glasur. In nur 15 Minuten frisch im Wok zubereitet – vegan, nährstoffreich und voller asiatischer Aromen!
Ingredients
Preparation method
Preparation
Thoroughly pat the tofu dry with paper towels, cut into approx. 2 cm cubes and toss evenly with cornstarch in a bowl.
Remove the tough outer leaves from the lemongrass and finely chop the tender core. Peel and finely grate the ginger and garlic. Deseed the chilli pepper and cut into thin rings. Cut the spring onions into bite-sized pieces and quarter the pak choi lengthwise.
For the wok sauce, stir together the soy sauce, dark sesame oil, brown cane sugar and the fresh lime juice in a small bowl until the sugar has dissolved.
Chef's tip
For extra crispiness, weigh down the tofu between two layers of paper towels for 10 minutes before cutting to draw out excess moisture.
This pairs perfectly with fragrant jasmine rice or freshly steamed mie noodles.
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