John Myers
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Fried Tofu Cubes with Sugar Snap Peas and Garlic in Wok
The perfect fried tofu cubes with sugar snap peas and garlic in wok recipe with a picture and simple step-by-step instructions.
Garlic:
- 4 piece Garlic cloves
- 1 Cup Peanut oil
Fried tofu cubes:
- 400 g Tofu
- 2 tbsp Ketchup Manis
- 2 tbsp Dark soy sauce
- 2 tbsp Light soy sauce
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 6 tbsp Flour
- 1 Ei
- 6 tbsp Breadcrumbs
- 1 tbsp Mild curry powder
- 1 Cup Peanut oil
Sugar snap:
- 250 g Sugar snap
- 2 tbsp Peanut oil
- 100 ml Chicken broth (1 teaspoon instant chicken broth)
- 1 tbsp Soy sauces (marinade of tofu)
- 1 tsp Glutamate / alternatively 1 teaspoon instant chicken broth
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 0,5 tbsp Tapioca starch
Garlic:
- Peel the garlic cloves, cut into slices and fry / stir-fry in a wok with hot peanut oil (1 cup) and remove.
Fried tofu cubes:
- Cut tofu into cubes (approx. 3 cm edge length) and serve with sweet soy sauce (2 tbsp), dark soy sauce (2 tbsp), light soy sauce (2 tbsp), coarse sea salt from the mill (4 big pinches) and colored Marinate the pepper from the mill (4 big pinches) for about 30 minutes. Beat the egg and whisk. Mix the breadcrumbs (6 tbsp) with the mild curry powder (1 tbsp). First turn the tofu cubes in flour, then pull them through the beaten egg and finally turn them in the breadcrumbs and mild curry powder mixture. Heat the peanut oil (1 cup) from the garlic in the wok and fry the breaded tofu cubes in portions until golden-brown, place on the wok drainage grid. Finally put in the oven and keep warm at 50 ° C until serving.
sugar snap
- Clean / remove the threads from the snow peas, wash them and cut the large ones in half at an angle. Scoop the oil out of the wok except for about 2 tablespoons, fry the snow peas vigorously / stir-fry and deglaze with the chicken stock (100 ml). With glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken broth). Season the coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and the marinade from the marinade. Let everything simmer for about 3 – 4 minutes and finally thicken with the tapioca starch (½ tbsp) mixed in a little cold water,
Serve:
- Arrange the sugar peas with the fried tofu cubes decoratively on plates and sprinkle with the roasted garlic slices, serve.
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