Ketchup Cumin Tofu Stew Recipe
Pan-fry gives the tofu a golden color as well as a crispy texture in this easy to make Chinese tofu recipe, paired with the ketchup sauce, this tofu recipe is perfect when you want something new.
Prep time: 20 minutes
Cook time: 10 minutes
Utensils:
Wok, 3 bowls, 2 serving plates.
Serves 4
Ingredients:
1 block firm tofu, about 7oz. / 200 g
1 large egg, beaten, whisked lightly in a bowl.
1 tbsp. ground cumin powder
1 red hot pepper, seeded, finely chopped
2 tbsps. ketchup
1/2 cup flour
1 tbsp. white sugar
1 tsp. salt, or to taste
3-5 tbsps. vegetable oil for pan-frying
Directions:
1. Cut tofu into 1-inch cubes, drain well according to the tips below, then coat evenly with flour and egg mixture in a bowl, set aside for later use.
2. Heat 3-5 tbsps. vegetable oil in a wok until it is very hot, but not yet smoking, pan fry each tofu cubes over medium high heat for 1-2 minutes, or until golden.
3. Mix all the seasonings and 1 tsp. water in a bowl for sauce, set aside.
4. Sprinkle chopped red hot peppers over the tofu, give the sauce a quick stir, then swirl into the wok, stirring to mix everything together.
5. Reduce heat to low, let simmer uncovered for 1-2 minutes until the sauce thickens and all the flavors have blended, tossing occasionally.
6.Taste and season with salt if necessary, then remove to a plate and serve.
Tips:
How to drain tofu before using:
1. Cut tofu into uniform size pieces.
2. Lay a kitchen paper out on a big serving plate, arrange tofu cubes on it neatly, then cover another kitchen paper on them.
3. At last, put a book or any other heavy things on it, let sit for 20 minutes until needed.
4. During this period, you may find water leeks out of tofu, don't worry, just drain it by tiltting the plate if needed.
Nutritional information:
Servings per recipe: 4
Amount per serving:
| Protein: 9.04 g |
| Total fat: 4.08 g |
| Carbohydrate: 3 g |
| Calories: 85.2 kcal |
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