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Recipe: Tofu Fighters – Learn to Fry
Rock your wok with this solid beat bite! No advanced deep-frying skills required, just deliciously easy and vegetarian too.
How to make it:
- Cut the tofu into 2.5 cm cubes, place them in a bowl with the cornstarch and salt, and toss to combine.
- Place paper towels on a plate to drain the tofu later.
- Heat the oil for 2 minutes in a wok over the highest possible heat.
- Add the tofu to the wok and fry, carefully tossing, for 6 minutes until the cubes are golden and crispy.
- Remove them from the pan with a slotted spoon and place them on the plate lined with paper towels.
- Leave the oil in the wok but turn off the heat for a moment.
- Let the tofu drain briefly, then place it in a bowl.
- Pour the honey over the tofu.
- Peel the garlic clove and cut it into thin slices.
- Peel the ginger and cut it into matchsticks.
- Trim the bottoms off the spring onions and cut the stalks into 4 cm pieces.
- Halve the chili peppers and bell pepper, remove the seeds and membranes, then cut them into thin strips.
- Halve the lime and set aside.
- Place the wok over medium-high heat and reheat the oil for 30 seconds.
- Add the garlic, ginger, spring onion, chili pepper and bell pepper and stir-fry for 5 minutes, tossing constantly.
- Squeeze the juice from the lime halves into the wok and add the soy sauce.
- Divide everything from the wok among bowls, then divide and spoon the tofu on top.
- To finish, sprinkle another half tablespoon of sesame seeds over each serving.
Illustration Tofu Fighters: © Anje Jager
Title: Dark Side of the Spoon: The Rock Cookbook
Author: Joseph Inniss, Ralph Miller and Peter Stadden
Publisher: Laurence King Publishing
Price: €11.99
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