Wok-fried rice with tofu and crunchy vegetables
(0)
20 min
Quick
Sezamo
O călătorie culinară asiatică rapidă și savuroasă, gata în doar 20 de minute! Cuburi crocante de tofu pudrate cu amidon și rumenite la perfecție, combinate într-un wok fierbinte cu orez jasmine parfumat, mazăre dulce, fâșii crocante de morcov și o infuzie intensă de ghimbir, usturoi, sos de soia și ulei aromat de susan. Un fel principal vegan echilibrat, colorat și plin de prospețime.
Ingredients
Preparation method
Ingredient preparation
Press the block of tofu well with a paper towel to remove excess moisture, then cut it into equal cubes of about 2 cm. Toss the cubes in cornstarch until evenly coated, which will ensure a golden, crispy crust when fried.
Finely chop the garlic cloves and fresh ginger. Cut the carrot into thin strips or small cubes, and slice the spring onions diagonally, keeping the white part for sautéing and the green part for the end.
Wok cooking
Heat a tablespoon of sunflower oil in a wok or deep pan over medium-high heat. Add the cornstarch-coated tofu cubes and brown them on all sides for 4-5 minutes until golden and crispy. Remove them onto a paper towel-lined plate.
Chef's tip
For the best fried rice, use jasmine rice cooked a day ahead and kept in the refrigerator. Cold grains are firmer and will not stick together during high-heat stir-frying.
If you love spicy food, you can add thin slices of fresh chili pepper during sautéing or a dash of Sriracha sauce directly onto your plate.
25 min
Under an hour
