Vietnamese Sticky Tofu by @fitgreenmind
4 servings
🫘
280 g
Firm tofu
🫚
2.5 cm
Fresh ginger
🧄
1 clove
Garlic
🌶️
1
Fresh red chilli
🧅
4 stalks
Spring onions
🍋
30 ml
Lime juice
🌽
50 g
Cornflour
🫗
30 ml
Vegetable oil
🍬
80 g
Soft brown sugar
🥢
60 ml
Soy sauce
🥥
160 ml
Coconut water
🍚
250 g
Cooked basmati rice
🥬
2 heads
Bok choi
🫗
30 ml
Sesame oil
🧂
1.5 g
Salt
🌱
6 g
Sesame seeds
Place
firm tofu
Place the 280 g firm tofu between 2 clean tea towels and set a weight on top.
Drain
- firm tofu
Leave the tofu to drain and firm up for at least 30 minutes.
Peel
fresh ginger
garlic
Peel and finely grate the 2.5 cm fresh ginger and 1 garlic clove.
- Slice
fresh red chili
Remove the stem from the fresh red chili and thinly slice it.
- Chop
spring onions
Finely chop about 3 spring onions and reserve the remaining 1 spring onion as ribbons for garnish.
- Cut
lime juice
Cut the limes and squeeze enough juice to measure 30 ml lime juice.
- Put
cornflour
Put the 50 g cornflour into a shallow bowl.
- Cut
- firm tofu
- cornflour
Cut the drained tofu into 8 equal slices and roll every slice in the cornflour until evenly coated.
Heat
vegetable oil
Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat.
- Fry
- firm tofu
Fry the coated tofu for 5–6 minutes, turning halfway through, until golden and crisp.
- Transfer
- firm tofu
- Vegetable oil
Transfer the fried tofu to kitchen paper to drain excess oil.
- Heat
- vegetable oil
Heat 1 tablespoon vegetable oil in a wok over high heat.
Add- fresh ginger
- garlic
- spring onions
Add the grated ginger, garlic, chopped spring onions, and sliced chili to the wok.
- Stir-fry
- fresh ginger
- garlic
- spring onions
Stir-fry the aromatics for 90 seconds until fragrant.
- Add
soft brown sugar
Add the 80 g soft brown sugar and stir until it melts into a syrup.
Stir
soy sauce
coconut water
Stir the 4 tablespoons soy sauce and 160 ml coconut water into the syrup.
Boil- soft brown sugar
- soy sauce
- coconut water
Bring the sauce to a boil and cook it for 15 minutes until thick and sticky.
- Stir
- lime juice
Stir the 30 ml lime juice into the reduced sticky sauce.
- Heat
cooked basmati rice
Heat the 250 g cooked basmati rice following the package instructions, if needed.
- Cut
bok choy
Cut the 2 bok choy heads into quarters lengthwise.
- Toss
- bok choy
- sesame oil
salt
Toss the bok choy with 2 tablespoons sesame oil and 1/4 teaspoon salt in a mixing bowl.
- Place
- bok choy
Place the bok choy cut-side down on a hot griddle pan.
- Cook
- bok choy
Cook the bok choy until tender with distinct black char lines.
- Add
- firm tofu
Add the fried tofu slices to the wok and toss them until fully coated in sticky sauce.
Divide
- cooked basmati rice
- firm tofu
Divide the cooked basmati rice between 2 serving plates and top with the sticky tofu.
Drizzle- spring onions
sesame seeds
Drizzle over the remaining sticky sauce and garnish with reserved spring onion ribbons and 2 teaspoons sesame seeds.
Serve- bok choy
Serve each plate with chargrilled bok choy.
- Garnish
- Spring onions
- Sesame seeds
Garnish with reserved spring onions and sesame seeds.
- Serve
- Bok choi
Serve with the chargrilled bok choi.
Vietnamese Sticky Tofu by @fitgreenmind
4 servings
🫘
280 g
Firm tofu
🫚
2.5 cm
Fresh ginger
🧄
1 clove
Garlic
🌶️
1
Fresh red chilli
🧅
4 stalks
Spring onions
🍋
30 ml
Lime juice
🌽
50 g
Cornflour
🫗
30 ml
Vegetable oil
🍬
80 g
Soft brown sugar
🥢
60 ml
Soy sauce
🥥
160 ml
Coconut water
🍚
250 g
Cooked basmati rice
🥬
2 heads
Bok choi
🫗
30 ml
Sesame oil
🧂
1.5 g
Salt
🌱
6 g
Sesame seeds
Preparation Steps
Step 1/29
Place the 280 g firm tofu between 2 clean tea towels and set a weight on top.
Step 2/29
Leave the tofu to drain and firm up for at least 30 minutes.
Step 3/29
Peel and finely grate the 2.5 cm fresh ginger and 1 garlic clove.
Step 4/29
Remove the stem from the fresh red chili and thinly slice it.
Step 5/29
Finely chop about 3 spring onions and reserve the remaining 1 spring onion as ribbons for garnish.
Step 6/29
Cut the limes and squeeze enough juice to measure 30 ml lime juice.
Step 7/29
Put the 50 g cornflour into a shallow bowl.
Step 8/29
Cut the drained tofu into 8 equal slices and roll every slice in the cornflour until evenly coated.
Step 9/29
Heat 1 tablespoon vegetable oil in a frying pan over medium-high heat.
Step 10/29
Fry the coated tofu for 5–6 minutes, turning halfway through, until golden and crisp.
Step 11/29
Transfer the fried tofu to kitchen paper to drain excess oil.
Step 12/29
Heat 1 tablespoon vegetable oil in a wok over high heat.
Step 13/29
Add the grated ginger, garlic, chopped spring onions, and sliced chili to the wok.
Step 14/29
Stir-fry the aromatics for 90 seconds until fragrant.
Step 15/29
Add the 80 g soft brown sugar and stir until it melts into a syrup.
Step 16/29
Stir the 4 tablespoons soy sauce and 160 ml coconut water into the syrup.
Step 17/29
Bring the sauce to a boil and cook it for 15 minutes until thick and sticky.
Step 18/29
Stir the 30 ml lime juice into the reduced sticky sauce.
Step 19/29
Heat the 250 g cooked basmati rice following the package instructions, if needed.
Step 20/29
Cut the 2 bok choy heads into quarters lengthwise.
Step 21/29
Toss the bok choy with 2 tablespoons sesame oil and 1/4 teaspoon salt in a mixing bowl.
Step 22/29
Place the bok choy cut-side down on a hot griddle pan.
Step 23/29
Cook the bok choy until tender with distinct black char lines.
Step 24/29
Add the fried tofu slices to the wok and toss them until fully coated in sticky sauce.
Step 25/29
Divide the cooked basmati rice between 2 serving plates and top with the sticky tofu.
Step 26/29
Drizzle over the remaining sticky sauce and garnish with reserved spring onion ribbons and 2 teaspoons sesame seeds.
Step 27/29
Serve each plate with chargrilled bok choy.
Step 28/29
Garnish with reserved spring onions and sesame seeds.
Step 29/29
Serve with the chargrilled bok choi.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
590 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
45 minutes
Cooking
25 minutes
Overall
1 hour 10 minutes
Difficulty
Level
Medium (2/4)
Steps
29 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@fitgreenmind
Origin
Cuisine
Geographic
Vietnam, Southeast Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos