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Kung Pao Tofu from the Wok | Crispy & Spicy in 15 Min.
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15 min
Quick
Knuspr-Küche
Ein aromatischer Wok-Klassiker in Rekordzeit: Außen herrlich knuspriger Tofu, knackige Paprika und geröstete Erdnüsse, umhüllt von einer glänzenden, süß-scharfen Sojasauce mit Ingwer und Knoblauch. Perfekt für das schnelle Feierabendessen!
Preparation method
Preparation
Thoroughly pat the tofu dry with paper towels, cut into approx. 2 cm cubes, and evenly dust with cornstarch in a bowl. Wash, deseed, and cut the bell pepper into bite-sized pieces. Wash the spring onions and cut into approx. 2–3 cm pieces. Finely chop the garlic, ginger, and chili pepper.
For the flavorful Kung Pao sauce, mix the soy sauce, rice vinegar, brown cane sugar, and dark sesame oil in a small bowl until the sugar has completely dissolved.
Wok Frying & Finishing
Heat 1 tbsp vegetable oil in a wok or large frying pan over high heat. Add the tofu cubes and fry for approx. 5–6 minutes until crispy and golden brown all over. Remove from the wok and set aside briefly.
Chef's tip
For maximum crispy tofu, weigh down the block of tofu with paper towels and a heavy plate for 10 minutes before cutting to press out excess moisture.
If you prefer it milder, remove the seeds and membranes before chopping the chili pepper.
Ingredients
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