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🍽️ Crispy Tofu with Colorful Wok Vegetables

838 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 1 yellow Bell Pepper
• 2 red Bell Peppers
• 200 g Bok Choy
• 1 Jar Bamboo Shoots (approx. 370 ml)
• 2 cm fresh Ginger
• 1 Garlic Clove
• 600 g Tofu (plain)
• 300 g Flour
• 2 Eggs
• 1 Egg Yolk
• Salt
• Vegetable Oil for Frying (approx. 500 ml)
• 2 tbsp Sesame Oil
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• Pepper (from the mill)

Instructions

1. 1. Peel the carrots and cut them into thin sticks.
2. 2. Wash the peppers, remove the seeds and white membrane, and cut the flesh into thin sticks as well.
3. 3. Wash the Pak Choi and separate the leaves from the stems.
4. 4. Cut the Pak Choi stems into bite-sized pieces.
5. 5. Drain the bamboo shoots well.
6. 6. Peel the ginger and garlic and chop them finely.
7. 7. Cut the tofu into small cubes.
8. 8. Mix 200 grams of flour with the eggs, the egg yolk, about 350 milliliters of cold water, and a pinch of salt to form a smooth batter.
9. 9. Let the batter rest for about 15 minutes.
10. 10. Heat the oil in a large pot.
11. 11. Coat the tofu cubes in the remaining flour and shake off the excess.
12. 12. Dip the tofu cubes briefly into the batter.
13. 13. Let the excess batter drip off the tofu.
14. 14. Fry the tofu cubes in the hot oil until golden brown.
15. 15. Remove the tofu cubes with a slotted spoon.
16. 16. Drain the tofu on a cake rack.
17. 17. Heat the sesame oil in a wok.
18. 18. Sauté the garlic and ginger briefly.
19. 19. Add the vegetables to the wok, excluding the Pak Choi leaves.
20. 20. Stir-fry the vegetables for about 3 to 4 minutes, tossing constantly.
21. 21. Add the Pak Choi leaves.
22. 22. Season everything with soy sauce, oyster sauce, and pepper.
23. 23. Add the cooked tofu cubes back into the wok.
24. 24. Toss everything together well once more.
25. 25. Serve the dish on pre-warmed plates.

Nutrition per serving

• kcal: 838
• Protein: 40 g · Fett/Fat: 45 g · Carbs: 69 g