John Myers
Tofu Sticks with Pak Choi and Carrot Sticks
The perfect tofu sticks with pak choi and carrot sticks recipe with a picture and simple step-by-step instructions.
- 200 g Firm tofu
- 200 g Carrots
- 150 g Pak choi
- 2 tbsp Oil
- 1 tbsp Honey liquid
- 1 tbsp White wine vinegar
- 0,5 tsp Ketjap Manis
- 5 tbsp Soy sauce
- Preheat the oven to 220 degrees (fan oven 200 degrees). Halve the tofu lengthways and pat dry between two layers of kitchen paper. Cut the tofu into 1 cm thick sticks and place on a baking sheet lined with baking paper. In the hot oven in the lower third 15 Dry for min.
- Peel the carrots and cut into slices, then cut into sticks. Clean the pak choi and cut in half lengthways. Heat 1 tablespoon of oil in a pan, first fry the carrots in it, then add the pak choi on the cut surface and fry lightly with the vegetables turn and everything over medium heat for 5min. Deglaze with 2 tbsp soy sauce.
- Heat 1 tablespoons of oil in a pan and fry the tofu until golden brown. Stir in honey, vinegar, 3 tablespoons soy sauce and ketjab manis and season to taste. Arrange the vegetables on plates with the tofu sticks and serve, served with rice.
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