Deep-fried tofu

Deep-fried tofu

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free
Nutritional value / person: 257 kcal
, Fat: 13 g
, Carbohydrate: 13 g
, Protein: 13 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp peanut oil
1 spring onion incl. green part, cut into thin slices
1 carrot, peeled, cut into fine strips
300 g Chinese cabbage, quartered lengthways and then cut crosswise into strips approx. 2 cm wide
160 g Atsuage (fried tofu), cut crosswise into strips approx. 1 cm wide
1 red chilli deseeded, cut into thin strips
3 tbsp Suishin rice wine (or white wine)
2 ½ tbsp soy sauce
¼ tsp salt
2 pinches sugar
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How it's done

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Heat the oil in a wok or a wide-bottomed frying pan. Briefly stir-fry the onion. Add the Chinese cabbage and carrot and continue stir-frying for approx. 4 mins. Add the tofu and chilli and briefly continue stir-frying. Add the wine, soy sauce, salt and sugar and simmer over a low heat, stirring occasionally, for approx. 4 mins.

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