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Wok Black Pepper Tofu | Crispy in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Außen herrlich kross, innen zart und umhüllt von einer intensiv-würzigen Pfeffersauce mit feiner Karamellnote. Dieser asiatische Wok-Klassiker bringt pure Aromenpower in nur 15 Minuten frisch auf deinen Tisch.
Preparation method
Preparation
Cook the jasmine rice in lightly salted water according to package instructions and keep warm. Pat the tofu dry, cut into approx. 2 cm cubes, and dust evenly with cornstarch.
Finely dice the shallots, garlic, and ginger. Clean the spring onions and slice diagonally into approx. 3 cm long pieces. In a small bowl, stir together the soy sauce, brown cane sugar, dark sesame oil, and 2 tbsp water to make a seasoning sauce.
Stir-frying in the Wok
Heat the neutral vegetable oil strongly in a large wok or non-stick pan. Fry the starched tofu cubes all around for approx. 5 to 6 minutes until golden brown and crispy, then set aside briefly on a plate.
Chef's tip
Dry the tofu well: The drier the tofu is before dusting with cornstarch, the crispier it turns out in the hot wok.
Freshly crushed pepper: If you like it particularly intense, coarsely crush whole black peppercorns in a mortar to achieve an even bolder pepper aroma.
Ingredients
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