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Crispy Gochujang Tofu | 15-Minute Wok Classic
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15 min
Quick
Knuspr-Küche
Feurig, würzig und herrlich kross: In nur 15 Minuten zauberst du diesen knusprig gebratenen Tofu aus dem Wok auf den Tisch. Ummantelt von einer samtig-pikanten Gochujang-Glasur mit feiner Süße, Sesam und frischen Lauchzwiebeln – der ultimative asiatische Wok-Genuss für den Feierabend.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to the package instructions and keep warm.
Pat the plain tofu thoroughly dry with paper towels and cut into approx. 2 cm cubes. Evenly dust the tofu cubes with cornstarch in a bowl so that all sides are thinly coated.
Finely chop or grate the garlic cloves and ginger. Wash the spring onions and slice into thin rings, separating the white parts from the greens.
Chef's tip
For extra crispiness, weigh down the tofu with a cutting board and press for 10 minutes before cubing – the drier the tofu, the crispier it becomes in the wok.
If you prefer it milder, start with 1 tbsp gochujang and season with a little more cane sugar to taste.
Ingredients
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