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Quick Mapo Tofu | Wok Classic in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Ein feuriger Klassiker der Sichuan-Küche, der blitzschnell im Wok gelingt: Zarter Naturtofu trifft auf aromatischen Knoblauch, Ingwer, pikante Chilisauce und feine Lauchzwiebeln. In nur 15 Minuten steht dieses wärmende, pflanzliche Hauptgericht servierfertig auf dem Tisch.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions. Pat the plain tofu dry with paper towels and cut into bite-sized cubes of about 2 cm.
Peel and finely chop the garlic cloves and fresh ginger. Wash the spring onions and cut into thin rings, keeping the white and green parts separate. Mix the cornstarch with 2 tbsp of cold water until smooth.
Cook in the wok
Heat the vegetable oil in a large wok or deep frying pan over medium-high heat. Add the garlic, ginger, white spring onion rings, and Sambal Oelek, and fry for about 1 minute, stirring constantly, until wonderfully fragrant.
Chef's tip
For even more texture, the tofu can be lightly tossed in a little starch beforehand and seared over high heat for 2 minutes before simmering.
If you like it extra authentically spicy, you can double the amount of Sambal Oelek according to your personal taste.
Ingredients
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