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220 g natural tofu

1 egg

1 spring onion

10 g ginger

2 star anise

4-5 cloves of garlic

4 tbsp oil

1 tsp salt

1 tsp soy sauce

1 tsp sugar

3 tbsp cornflour

1 tsp sesame oil

300 ml water or vegetable stock



1 Spring onions in

Cut pieces about 3-4 cm long, remove roots.

2 Peel the ginger and cut into thin pieces.

3 Peel the garlic and cut the slices.

3 Tofu in triangular slices approx. 5 mm thick


4 Egg with a pinch of salt in of a bowl and mix well.

5 Heat the oil in a coated frying pan, add the tofu

Dip triangles briefly into the starch and then into the egg panade and

Brown in the pan on both sides until golden brown.

Remove and set aside.

6 Heat the pan and add some oil,

Spring onions, garlic, ginger and

Add the star anise and sauté briefly. With

soy sauce, sugar and 300 ml vegetable broth or water

to extinguish. Bring to the boil briefly, tofu slices

and about 5 minutes at medium heat.

7 steam. Season with a little salt. So that the

liquid becomes slightly thicker, 3 tbsp. liquid

from the pan, in a small saucepan and

Small bowl with cornflour with a

Whisk the whisk so that no lumps are left.

stir carefully into the sauce and mix well.

and mix well.

8 Then the sesame oil

mix in. Serve with rice of your choice.

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