Vietnamese Crispy Tofu in Tomato Sauce in a Wok | 20-Minute Dinner
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20 min
Quick
Kifli Kukták
A klasszikus vietnámi Đậu Sốt Cà Chua modern wok-változata: aranybarnára és ropogósra sült tofukockák sűrű, édeskés-fűszeres paradicsomos, fokhagymás és újhagymás mártásban összeforgatva. Mindössze 20 perc alatt elkészíthető, illatos jázminrizzsel tálalt, ellenállhatatlan növényi vacsora!
Preparation method
Preparation
Thoroughly press the tofu with paper towels to remove as much moisture as possible, then cut it into 2 cm cubes. Toss in the cornstarch so that all sides are thinly coated — this is what makes the crust irresistibly crispy during frying.
Cut the tomatoes into smaller dice. Finely chop the garlic. Slice the spring onions, separating the white and light green parts from the dark green stalks (the green part will be used at the very end). In a small bowl, mix the soy sauce with the cane sugar, ground black pepper, and 50 ml of warm water.
Rinse the jasmine rice in cold water, then cook covered in twice the amount of lightly salted water over low heat until tender and cooked through, about 12-14 minutes.
Chef's tip
For the crispiest results, press the tofu between paper towels with a weight (e.g. a cutting board and a canned good) for at least 10 minutes before cooking. The drier the surface before coating with cornstarch, the crispier the crust in the hot wok.
When choosing tomatoes, aim for fully ripe, deep-red ones (e.g. juicy vine or round tomatoes), as they naturally break down into a sweet, rich sauce during cooking even without added sugar.
Ingredients
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