INGREDIENTS FOR 2 PERSONS
220 g natural tofu
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.