Incredibly crispy and full of flavor! That’s how Japanese-style tofu is according to this recipe. Be sure to try it and bring Asian-inspired cuisine into your home.
Ingredients
- Basmati rice: 200 g
- Carrots: 3 pieces
- Mushrooms: 300 g
- Spring onions: 3 pieces
- Oil: 100 ml
- Tofu in Asian marinade: 400 g
- Wheat flour: 2 tablespoons
- Egg: 1
- Panko breadcrumbs: 50 g
- Coconut flakes: 50 g
- Sriracha sauce
- Soy sauce
Preparation
Step 1: Fry the Vegetables Peel the carrots, cut them in half lengthwise, and slice them thinly (julienne). Clean the mushrooms and cut them in half. Chop the spring onions. Heat 2 tablespoons of oil in a wok and briefly (about 2 minutes) fry the vegetables, stirring constantly to prevent burning.
Step 2: Bread the Tofu Cut the tofu into 8 slices. Put flour in one bowl, beat the egg in another, and mix panko breadcrumbs with coconut flakes in a third. Coat each piece of tofu first in flour, then in egg, and finally in the panko breadcrumb and coconut mixture.
Step 3: Fry the Tofu Heat oil in a pan. Fry the tofu for about 2 minutes on each side until crispy.
Step 4: Serve the Dish Serve rice in bowls. Then arrange the fried vegetables and tofu on top. Season with sriracha sauce and soy sauce to taste.
