Crisp Tofu with Ginger

I had a busy day today, but I was really looking forward to cooking this dish. I was especially curious about the tofu. Normally it has a rather bland taste, so I wanted to do something different with it for once…
Luckily, the frying worked perfectly and the whole combination of flavours was lovely. The prepping asks a little more time than a regular stir-fry, but for me, it was certainly worth it.

Crisp Tofu with Ginger

Ingredients (for 2 people)

  • 200g rice, uncooked (I used brown rice, for extra fibre)
  • 1 pack (250g) tofu , drained and cut into large cubes
  • flour for dusting
  • 1/2 Tbsp oil
  • 2cm ginger, finely chopped or grated
  • 2 garlic cloves, finely chopped
  • 1 red bell pepper , sliced
  • 2 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 1/2 cucumber, cut into thin strips
  • 2 Tbsp sesame seeds for garnishing


  • Cook the rice according to the instructions on the package, drain, and set aside
  • Dust the tofu in flour
  • Preheat the deep fryer
  • Fry the tofu until golden and crisp, and lift out
  • Heat the 1/2 tbsp oil in a wok and add the ginger, garlic and bell pepper. Stir well
  • Add the rice vinegar and soy sauce and stir for another couple of minutes
  • Divide the rice and cucumber over 2 bowls, scoop some of the wok mixture and fried tofu on top
  • Garnish with the sesame seeds

Source: recipe adapted from BBC Good Food

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