← All recipes

🍽️ Korean Fried Tofu with Rice and Asian Vegetable Stir-fry

601 kcal · 30 min · 4 servings

Korean Fried Tofu with Rice and Asian Vegetable Stir-fry Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the rice thoroughly in a sieve under running water.
  2. 2. Place the rinsed rice in a pot and cover it with 300 milliliters of salted water.
  3. 3. Bring the water to a boil.
  4. 4. Reduce the heat to low and let the rice cook covered for approx. 15 minutes.
  5. 5. Remove the pot from the heat and let the rice rest covered for a few more minutes.
  6. 6. Pat the tofu dry with a kitchen towel.
  7. 7. Break the tofu into bite-sized pieces.
  8. 8. Place the tofu pieces in a bowl.
  9. 9. Marinate the tofu with 5 tablespoons of soy sauce.
  10. 10. Peel the garlic clove for the sauce.
  11. 11. Mix the garlic in a small pot with tomato paste, Sriracha sauce, agave syrup, 2 tablespoons of soy sauce, and vinegar.
  12. 12. Bring the sauce to a brief boil.
  13. 13. Set the sauce aside until it is ready.
  14. 14. Place the cornstarch on a plate.
  15. 15. Coat the marinated tofu pieces in batches with the cornstarch.
  16. 16. Ensure that all sides of the tofu pieces are completely covered with cornstarch.
  17. 17. Heat 4 tablespoons of oil in a large pan.
  18. 18. Fry the tofu pieces in batches over medium to high heat for approx. 8 to 10 minutes.
  19. 19. Do not fry too many tofu pieces at the same time in the pan.
  20. 20. Turn the tofu pieces regularly until they are golden brown on all sides.
  21. 21. Let the fried tofu drain on kitchen paper.
  22. 22. Wash and clean the pak choi.
  23. 23. Cut the pak choi into strips.
  24. 24. Wash the bell pepper and remove the seeds.
  25. 25. Cut the bell pepper into thin strips.
  26. 26. Wash and clean the spring onions.
  27. 27. Slice the spring onions diagonally into very thin rings.
  28. 28. Heat 2 tablespoons of oil in a wok or a second pan.
  29. 29. Stir-fry the bell pepper and pak choi for approx. 3 to 4 minutes until crisp-tender.
  30. 30. Add the spring onions and stir-fry for another approx. 1 minute.
  31. 31. Deglaze the vegetables with 3 tablespoons of soy sauce.
  32. 32. Remove the pan from the heat.
  33. 33. Wash the cilantro and shake it dry.
  34. 34. Finely chop the cilantro.
  35. 35. Place the rice in bowls or on plates.
  36. 36. Arrange the Asian vegetable stir-fry next to it.
  37. 37. Place the fried tofu on top.
  38. 38. Remove the garlic clove from the sauce.
  39. 39. Pour the sauce over the tofu.
  40. 40. Garnish the dish with the chopped cilantro.
  41. 41. Serve the dish and enjoy your meal!

Nutrition per serving