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Ingredients
Crispy Tofu and Vegetable Stir-fry
- Ingredients
- 600 grams Tofu
- 5 Tbsps soy sauce
- salt
- 1 red Bell pepper
- 1 pc Cucumber (about 200 grams)
- 1 bunch scallions
- 2 garlic cloves
- 4 dried chili peppers
- 125 milliliters Vegetable broth
- 3 Tbsps Rice vinegar
- ½ Tbsp sugar
- ½ Tbsp sesame oil
- 4 Tbsps vegetable oil
- 100 grams roasted salted Peanuts
Cut the tofu into 1 cm (approximately 1/2-inch) cubes. Toss in a bowl with 1 tablespoon soy sauce and a little salt.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs, quarter crosswise and cut into strips. Rinse the cucumber and leave unpeeled. Halve lengthwise and scoop out the seeds with a teaspoon. Slice crosswise.
Rinse and trim the scallions. Cut the whites of the scallions into 4 cm (approximately 1 1/2-inch) long pieces, thinly slice the green parts and set some aside for garnish. Peel and finely chop the garlic. Finely crush the chilies in a mortar.
In a bowl, whisk together the broth, vinegar, sugar and sesame oil. Place a wok on the stove and heat over high heat. Add just a little over half the oil to the pan, add half the tofu cubes and cook over high heat without stirring until one side of the tofu is crisp and golden brown. Turn the tofu over and cook until golden brown and crisp, remove with a slotted spoon.
Add the remaining oil to the pan, stir in the bell pepper, cucumber, scallions, garlic and chilies and stir-fry until the vegetables are crips-tender, about 3 minutes. Deglaze with the broth mixture, add the tofu and cook until heated through. Coarsely chop the peanuts. Serve the tofu sprinkled with the peanuts and the reserved scallion greens.