Wok Tofu and Eggplant | Asian Dinner in 20 Minutes
(0)
20 min
Quick
Sezamo
O rețetă rapidă și aromată la wok, inspirată din bucătăria asiatică: cuburi de tofu rumenite crocant, vinete fragede și un sos savuros de soia cu usturoi și ghimbir. Gata în doar 20 de minute!
Ingredients
Preparation method
Ingredient preparation
Press the tofu with paper towels to remove excess moisture, then cut it into bite-sized cubes (about 2 cm). Cut the eggplants into similar-sized cubes. Toss the tofu cubes in half of the cornstarch (15 g), shaking off any excess.
In a small bowl, mix the soy sauce, rice vinegar, brown sugar, the remaining cornstarch (15 g), and 60 ml of cold water until the cornstarch is dissolved. Finely chop the garlic, finely grate the ginger, and slice the spring onions diagonally, separating the white parts from the green parts.
Wok cooking
Heat the wok or a deep frying pan over medium-high heat with 2 tablespoons of sunflower oil (20 ml). Add the tofu cubes and fry for 5-6 minutes, turning them on all sides until golden and crispy. Transfer the tofu to a plate.
Chef's tip
For an even more flavorful eggplant, you can brown the eggplant cubes over high heat without overcrowding the wok, allowing them to develop a delicious crust before adding the sauce.
If you prefer a spicy kick, add a pinch of chili flakes to the sauce or a thinly sliced chili pepper along with the garlic and ginger.
15 min
Under an hour
