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Tofu Chop Suey from the Wok | Crisp Vegetables in 15 Min.
(0)
20 min
Quick
Knuspr-Küche
Knackfrisches Gemüse trifft auf goldbraun gebratenen Tofu und eine aromatische, seidige Wok-Sauce: Dieses Tofu Chop Suey bringt authentisches Asia-Feeling in Rekordzeit auf deinen Teller. In nur 15 Minuten steht das herrlich duftende Pfannengericht dampfend auf dem Tisch – perfekt für den schnellen, gesunden Feierabendgenuss!
Preparation method
Preparation
Pat the tofu dry and cut into approx. 2 cm cubes. Peel the carrot and cut into thin slices. Wash, deseed, and cut the bell pepper into bite-sized pieces. Clean and quarter the mushrooms. Wash the spring onions and cut into thin rings, separating the white from the green parts. Finely chop the garlic and ginger.
For the wok sauce, stir the soy sauce with the cornstarch, dark sesame oil, and approx. 80 ml cold water in a small bowl until smooth and the starch has completely dissolved. Cook the jasmine rice in lightly salted water according to the package instructions.
Wok cooking & serving
Heat a wok or large frying pan over high heat. Add 1 tbsp vegetable oil and fry the tofu cubes for approx. 4-5 minutes until golden brown and crispy all over. Remove the tofu and set aside.
Chef's tip
For extra crispy tofu: Press the tofu cubes thoroughly with paper towels before frying – the less moisture, the crispier the crust will be in the hot wok.
Colourful autumn vegetables: Depending on the season, you can easily vary the chop suey with crunchy snow peas, broccoli florets, or baby corn.
25 min
Under an hour
