Cut the tofu into 4 cm cubes and pat them very dry with paper towels.
KnifeCutting boardPaper towels
💡Pat the tofu very dry before coating: moisture left in it turns the starch into glue, and the coating comes out soft instead of crisp.
2
Season the cubes with salt and roll them in the starch, until coated on all sides.
Plate
3
Heat the oil in a skillet over medium-high heat and fry the cubes 3–4 minutes on each side, until golden and crisp.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
In a small saucepan, heat the stock, soy sauce, sesame oil and sugar, bring to a gentle boil and reduce slightly.
StoveSmall saucepan
5
Arrange the tofu cubes in serving bowls, pour the hot sauce over them, sprinkle with the green onion and serve right away.
Serving bowl
260calories
19 gprotein
11 gcarbs
15 gfat
● protein 30%● carbs 17%● fat 53%
Per serving (259 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Small saucepan· Also works: Pot (None) · Frying pan (A deep pan for sauces)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Plate· Also works: Serving platter (None)
Serving bowl· Also works: Bowl (None)
🧻 Consumables: Paper towels
By the steps, as the recipe is built now: another version or addition can change the list.
