Crispy Tofu in Teriyaki Sauce in a Wok | 15-Minute Dinner
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15 min
Quick
Sezamo
Cuburi crocante de tofu rumenite rapid la foc iute în wok, îmbrăcate într-o glazură lucioasă de sos Teriyaki cu usturoi, ghimbir și broccoli proaspăt. O cină asiatică savuroasă, gata în doar 15 minute.
Ingredients
Preparation method
Ingredient preparation
Gently press the tofu blocks with a paper towel to remove excess moisture, then cut them into 2-3 cm cubes. Place the cubes in a bowl, sprinkle with cornstarch, and toss gently until each piece is evenly coated in a thin layer.
Cut the broccoli into small florets for quick high-heat cooking. Finely grate the fresh ginger and crush or finely mince the garlic cloves. Slice the spring onions diagonally.
Wok cooking
Heat the wok thoroughly over high heat and pour in the sunflower oil. Add the cornstarch-coated tofu cubes and stir-fry for 4-5 minutes, turning them on all sides until golden and crispy. Temporarily remove the tofu onto a plate.
Chef's tip
Pressing the tofu before cutting is the secret to an extremely crispy texture: removing excess moisture allows the cornstarch to form a delicate, golden crust upon contact with the hot wok.
To keep the tofu cubes as crispy as possible, add them to the Teriyaki sauce only in the last 30 seconds of cooking, just enough to coat them in the warm glaze.
27 min
Under an hour
