You don’t know how to cook tofu anymore? This simple recipe is right for you! Quickly tasty and very colorful! While I’m stuck in Nepal, I’m looking for new ones for you that come with delicious vegan, completely vegetable dishes. It was extremely difficult to find tofu in Kathmandu during quarantine. I have missed it since I left my home. But, as soon as the local chefs found it, they immediately showed me this recipe. ⠀
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To make tofu, as in this recipe you will need: ⠀
Tofu – 300 gr. ⠀
Cornstarch – 1.5 tsp ⠀
Water 2 tbsp ⠀
Soy sauce 1 tbsp ⠀
Small tomato 1 pc. ⠀
A pair of Chinese cabbage leaves ⠀
Chili pepper or Chili paste (to taste) ⠀
Garlic 2-3 cloves ⠀
Ginger (optional) quite a bit ⠀
Tomato paste or ketchup 1 tbsp ⠀
Vegetable oil for frying – 200 ml. ⠀
Salt and pepper are also to your taste. ⠀
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To start, dilute 1 tsp. Corn starch with 2 tbsp. Water. Then cut the tofu into cubes and cover well with this starch. Then you can fry the tofu in hot oil. Fry until golden brown. ⠀
In the meantime, chop the vegetables. Not too shallow. When the tofu is golden, use a slotted spoon to remove it from the pan. Oil is no longer required. Leave a little on the walls of the pan or wok, and remove the rest. Next, fry chopped garlic and chopped vegetables, after a minute add tofu, soy sauce and spices to taste. ⠀
We have left half a teaspoon of corn starch, we part with a tablespoon of water and add to tofu. A little ketchup or tomato paste, mix everything, fry for a minute and you’re done! ⠀
Chili tofu can be served on its own or on a pillow of boiled rice. The yummy is incredible. Bon appetit! ⠀
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