Deep-fried tofu

Total time: 25m
Preparation Time: 25m

For 2 people

Nutritional Information

Contains 257 Kcal, 13g Protein, 13g Carbohydrates, 13g Fat


  • 1 tbsp peanut oil
  • 1 carrots, peeled, cut into fine strips
  • 1 spring onions incl. green parts, cut into fine strips
  • 300 g Chinese cabbage , quartered lengthways and then cut crosswise into strips approx. 2 cm wide
  • 1 red chilli, deseeded, cut into fine strips
  • 160 g Atsuage (fried tofu), cut crosswise into strips approx. 1 cm wide
  • 3 tbsp Suishin rice wine (or white wine)
  • 2.5 tbsp soy sauce
  • 2 pinches sugar
  • 0.25 tsp salt

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  • Heat the oil in a wok or a wide-bottomed frying pan. Briefly stir-fry the onion. Add the Chinese cabbage and carrot and continue stir-frying for approx. 4 mins. Add the tofu and chilli and briefly continue stir-frying. Add the wine, soy sauce, salt and sugar and simmer over a low heat, stirring occasionally, for approx. 4 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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