Crispy Tofu Inferno
Ingredients
- 250 g firm tofu ⓘ
- 250 g cooked basmati rice (or yasmin)
- 1 zucchini (green parts, chopped in little cubes)
- 1 big carrot (in shaves, I use the mandolin) ⓘ
- 1 teaspoon tamarind paste
- 1 tablespoon black bean sauce
- 2 garlic cloves (chopped) ⓘ
- 1 -2 red chile ⓘ
- 1 teaspoon sesame oil ⓘ
- 1 tablespoon soy sauce (I like Kikkoman or Healthy Boy mushroom soy sauce) ⓘ
- salt and pepper
- vegetable stock powder ⓘ
- 2 tablespoons peanut oil (for frying) ⓘ
Instructions
- Prepare vegetables: Chop zucchini (green, firm bits) in tiny cubes.
- Shave carrot using the mandoline or chop in small cubes as well): Chop garlic and chilies.
- cut tofu in cubes (half inch size).
- heat peanut oil until very hot and add tofu cubes.
- Fry until very crisp i.e.
- a visible slighty golden layer forms on each side) and set aside when done.
- heat 2nd tablespoon of peanut oil and add vegetables including garlic and chopped chilies.
- fry until fragrant and add soy sauce (if you like you can also add a tad of water).
- add black bean sauce, tamarind paste, sesame oil and if you like a generous dash of vegetable stock powder.
- add rice to vegetables and incorporate tofu cubes.
- stir and season with salt and pepper and maybe additional soy sauce.
- enjoy.
Nutrition & Diet Analysis (per serving)
644
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Soy
Peanut
Sesame
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).