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Egg Fried Rice with Tofu | Quick Wok in 15 Min.
(0)
15 min
Quick
Knuspr-Küche
Knusprig gebratener Tofu trifft auf aromatischen Jasminreis, zartes Rührei, knackige Karotten, Erbsen und Frühlingszwiebeln. In nur 15 Minuten steht dieses proteinreiche, vegetarische Wok-Gericht dampfend auf dem Tisch – perfekt gewürzt mit Sojasauce und nussigem Sesamöl.
Preparation method
Preparation (5 minutes)
Thoroughly press the plain tofu dry with paper towels and cut into approx. 1.5 cm cubes. Peel the carrots and cut into fine cubes. Finely mince the garlic cloves and ginger. Wash the spring onions and slice into thin rings, separating the white parts from the greens. Briefly whisk the eggs in a small bowl.
Wok cooking (8 minutes)
Heat a wok or large non-stick pan over high heat. Add 2 tbsp neutral vegetable oil and fry the tofu cubes for approx. 4 minutes until golden brown and crispy all over. Remove from the wok and set aside briefly.
Add the remaining 1 tbsp vegetable oil to the hot wok. Fry the garlic, ginger, and the white parts of the spring onions over high heat for approx. 30 seconds until fragrant. Add the diced carrots and frozen peas and stir-fry for 2 minutes.
Chef's tip
Top tip for perfect fried rice: Use cooked jasmine rice from the day before, straight from the fridge. Cold rice has less surface moisture and fries wonderfully separate and crispy in the hot wok instead of becoming mushy.
For extra crispiness, you can toss the dried tofu cubes in 1 tsp cornstarch before frying.
15 min
Under an hour
