Crispy Tofu with Eggplant in a Wok | Quick 15-Minute Dinner
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15 min
Quick
Sezamo
Cuburi crocante de tofu și bucățele fragede de vinete rumenite la wok la foc iute, învăluite într-un sos aromat de soia, usturoi, ghimbir și ulei de susan. O cină asiatică vegetală gata în doar 15 minute!
Preparation method
Ingredient preparation
Press the block of tofu between paper towels to remove excess moisture, then cut it into approximately 2 cm cubes. Cut the eggplant into similar cubes. In a bowl, dust the tofu and eggplant cubes with cornstarch, tossing gently to coat them evenly.
Finely chop the garlic and fresh ginger. Slice the spring onions diagonally, separating the white parts from the green parts. In a small bowl, mix the soy sauce with the sesame oil and 3 tablespoons of warm water.
Wok cooking
Heat the wok well over high heat and add the sunflower oil. Add the tofu cubes and fry for 4-5 minutes, turning them on all sides until golden and crispy. Remove the tofu to a plate.
Chef's tip
For the crispiest tofu, make sure to pat it dry thoroughly with paper towels before dusting with cornstarch, and ensure the wok is smoking hot before frying.
You can add a few chili flakes during stir-frying if you prefer a spicier taste typical of Sichuan style.
15 min
Under an hour
