Ingredients
150 gr. firm tofu, julienned/matchsticked into 2-inch long strips
2 long red chilies
juice of half a lime
2 tbsp. light soy sauce
3 tbsp. vegetable oil, for frying
some leaves of mint, purple basil, parsley, cilantro or whatever
Heat your oil over medium-high in a heavy bottomed wok. When it feels hot to your hand, toss in your tofu and immediately shake the pan to prevent sticking. It's best not to use a spatula here as the tofu is very delicate at this size. Tossing with the pan should do. Once the tofu is very golden, about 3-4 minutes, drain over some paper towel. Serve tossed with the rest of the ingredients and enjoy.
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