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Crispy Peanut Tofu | Wok Classic in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Aromatisch, cremig und wunderbar knusprig: Dieser schnelle Wok-Tofu in samtiger Erdnusssauce verbindet zart-krossen Tofu mit knackigen Zuckerschoten und frischer roter Paprika. Ein echter Blitz-Klassiker der asiatischen Feierabendküche, der in nur 15 Minuten dampfend auf dem Tisch steht!
Preparation method
Preparation
Thoroughly press the plain tofu dry with paper towels and cut into bite-sized, approx. 2 cm cubes. Gently toss the tofu cubes in a bowl with 2 tbsp cornstarch until lightly and evenly coated on all sides.
Deseed the bell pepper and cut into thin strips. Wash the snow peas and cut diagonally in half. Clean the spring onions and cut into thin rings, setting aside the fresh green parts for the garnish. Peel and finely chop the garlic cloves and fresh ginger.
For the velvety peanut sauce, whisk 3 tbsp peanut butter (smooth), 2 tbsp soy sauce, 1 tsp brown cane sugar, the juice of half a lime, 1 tsp dark sesame oil and 3 to 4 tbsp warm water in a bowl until creamy.
Chef's tip
For extra crispiness, weigh down the tofu with paper towels and a cutting board for at least 10 minutes before dusting with starch to press out as much remaining liquid as possible.
If you love a spicy note, fry a finely chopped red bird's eye chili or a little Sambal Oelek in the wok together with the garlic and ginger.
Ingredients
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