Crispy and Irresistible Ginger and Garlic Tofu Recipe!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener, while potato starch is often cheaper.

Peel the ginger and finely chop it.

Chop the garlic and spring onion, setting them up together for stir frying.

Cut the green pepper into similar-sized pieces as the onion.

Prepare a seasoned corn flour batter with salt, black pepper, and corn flour.

Cut the extra firm silken tofu into cubes, being careful as it can break easily.

Gently coat the tofu cubes in the seasoned corn flour, ensuring each piece is well covered.

Heat oil in a cast iron wok, bringing it to a high heat (about 180°C) and check with wooden chopsticks.

Deep fry the seasoned tofu cubes until they have a nice crisp edge, adjusting the heat as needed to maintain temperature.

Prepare the stir fry base by starting on low heat with ginger, garlic, and spring onion to flavor the oil.

Increase the heat to high before adding the chopped onions and green pepper.

Add the prepared sauce (1.5 tablespoons mushroom stir fry sauce, 1.5 tablespoons rice wine, 1 tablespoon light soy sauce, and 1 teaspoon Chiu Chow chili oil) to the hot wok, ensuring it boils vigorously.

Quickly add the crispy tofu to the boiling sauce and stir to combine, allowing it to caramelize.

Serve the crispy ginger and garlic tofu hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens