Wok Kung Pao Tofu
(0)
20 min
Quick
Sezamo
O rețetă rapidă și aromată de inspirație asiatică, gata în doar 15 minute: cuburi crocante de tofu rumenite la wok, învăluite într-un sos savuros Kung Pao dulce-acrișor și picant, presărate cu arahide crocante și ceapă verde proaspătă.
Ingredients
Preparation method
Ingredient preparation
Cut the 400 g of tofu into bite-sized cubes (approx. 2 cm) and pat them dry thoroughly with paper towels to remove excess moisture. Place the cubes in a bowl and dust them evenly with 20 g of cornstarch (save the remaining 10 g for the sauce).
Dice the red bell pepper, finely mince the ginger and garlic, and slice the spring onions diagonally, separating the white parts from the green parts.
In a separate small bowl, prepare the Kung Pao sauce: mix the soy sauce, rice vinegar, brown cane sugar, sesame oil, chili flakes, the remaining 10 g of cornstarch, and 4 tablespoons of cold water until the sugar and starch are completely dissolved.
Chef's tip
For an impeccably crispy crust, pat the tofu vigorously with paper towels before dusting it with cornstarch. The starch absorbs any remaining surface moisture and creates the ideal browned texture.
Keep the wok very hot throughout cooking to achieve the authentic aroma typical of an Asian stir-fry.
27 min
Under an hour
