← All recipes

🍽️ Crispy Tofu with Orange Sprout Stir-fry

365 kcal · 30 min · 4 servings

Ingredients

• 600 g tofu
• 1 untreated orange
• 4 tbsp light soy sauce
• 200 g bamboo shoots (in strips)
• 2 cm ginger
• 1 clove garlic
• 1 tbsp cornstarch
• 2 tbsp peanut oil
• 2 tbsp chopped peanuts
• 2 handfuls bean sprouts
• salt
• 1 tsp honey
• chili flakes
• Thai basil (for garnish)

Instructions

1. 1. Cut the tofu into small cubes.
2. 2. Rinse the orange thoroughly with hot water and dry it off.
3. 3. Finely grate the orange peel.
4. 4. Squeeze the juice from the orange.
5. 5. Mix the orange juice with the soy sauce.
6. 6. Pour the marinade over the tofu cubes.
7. 7. Let the tofu marinate for about 15 minutes.
8. 8. Drain the bamboo shoots well.
9. 9. Peel the ginger and the garlic.
10. 10. Finely chop the garlic.
11. 11. Slice the ginger into thin strips.
12. 12. Drain the marinated tofu.
13. 13. Reserve the leftover marinade in a small bowl.
14. 14. Gently mix the starch (cornstarch) with the tofu cubes.
15. 15. Heat 1 tablespoon of oil in a wok or frying pan.
16. 16. Fry the tofu cubes for 1 to 2 minutes until golden brown.
17. 17. Remove the tofu from the wok and set it aside.
18. 18. Sauté the ginger, garlic, and peanuts in the remaining oil for 1 to 2 minutes.
19. 19. Pour the reserved marinade into the wok.
20. 20. Add the orange zest.
21. 21. Add the rinsed soy sprouts.
22. 22. Add the bamboo shoots.
23. 23. Add a little water if the sauce is too thick.
24. 24. Heat the mixture through.
25. 25. Return the tofu to the pan.
26. 26. Season with salt, honey, and chili to taste.
27. 27. Distribute the dish onto small bowls.
28. 28. Garnish with Thai basil.
29. 29. Serve with rice if desired.

Nutrition per serving

• kcal: 365
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 22 g