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Crispy Salt and Pepper Tofu | Wok Classic in 15 Min.
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15 min
Quick
Knuspr-Küche
Kross gebratene Tofuwürfel im Wok geschwenkt mit Salz, frisch gemahlenem Pfeffer, Knoblauch, frischer roter Chili und Lauchzwiebeln. In nur 15 Minuten servierfertig – aromatisch, vegan und herrlich knusprig!
Ingredients
Preparation method
Preparation
Thoroughly press the tofu dry with paper towels, cut into cubes of about 2 cm, and dust evenly in a bowl with the cornstarch.
Peel and finely chop the garlic cloves. Wash the red chili pepper, deseed if desired, and slice into thin rings. Wash the spring onions and slice into thin rings.
Mix the sea salt and freshly ground black pepper in a small bowl.
Chef's tip
Extra crispy: The more thoroughly the tofu is pressed dry before dusting with cornstarch, the crispier the crust will become in the hot wok.
Sichuan aroma: If you love the characteristic tingle of Chinese cuisine, replace half of the black pepper with freshly mortar-crushed Sichuan pepper.
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