Firecracker Tofu
Forget takeout! Make Wagamama-style Firecracker Tofu at home. This recipe is quick, healthier, and tastes even better than the restaurant!
Equipment
- 1 Wok
Ingredients
- 150 g Mangetout
- 500 g Firm Tofu
- 1 Piece Red pepper
- 150 ml Firecracker sauce
- 1 Large Red onion
- 2 cm Ginger
- 3 Cloves Garlic
- 2 Tbsp Corn flour
- 3 Tbsp Vegetable oil
- 2 Tbsp Coconut oil
- 1/2 Piece Red chilli
Instructions
- Prep: Slice ginger into matchsticks and garlic finely, chop red pepper and red onion, and cut tofu into cubes.1 Piece Red pepper, 1 Large Red onion, 2 cm Ginger, 3 Cloves Garlic, 500 g Firm Tofu
- Coat Tofu: Toss tofu cubes with cornflour, salt, and pepper. Use just enough cornflour for a light coating.2 Tbsp Corn flour
- Cook Tofu: Heat vegetable oil in a large pan over medium heat. Add tofu and cook for 10-15 minutes, turning regularly until golden brown and crispy on all sides. Remove from pan and set aside.3 Tbsp Vegetable oil
- Stir-fry Veggies: Heat coconut oil in a wok. Add red pepper and red onion, stir-frying for a few minutes until softened. Add garlic and ginger, stir-fry for another minute until fragrant.150 g Mangetout, 1 Piece Red pepper, 1 Large Red onion, 2 cm Ginger, 3 Cloves Garlic, 2 Tbsp Coconut oil
- Finish: Add firecracker sauce and stir for a few minutes. Add the cooked tofu, gently toss to coat, and remove from heat.150 ml Firecracker sauce
Nutrition
Calories: 616kcal | Carbohydrates: 29g | Protein: 25g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 17mg | Potassium: 158mg | Fiber: 4g | Sugar: 11g | Vitamin A: 124IU | Vitamin C: 22mg | Calcium: 345mg | Iron: 3mg
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