Cooking time: 10 minutes
Calories: 258 kcal (per serving)
Salt: 1.6 g (per serving)
Ingredients (2 servings)
- Koya tofu (diced): 45g
- Potato starch: 2 tbsp
- Oil: a suitable amount
Seasoning:A
- Bouillon: 8 g
- Grated garlic: 1 tsp
- Grated ginger: 2 tsp
- Hot water (approx. 40°C) / 2 tbsp
Allergen Information
Flour, Soy
Nutrients (per serve)
- Energy: 258kcal
- Protein: 13.2g
- Fat: 17.7g
- Sugars: 10.8g
- Dietary Fiver: 0.6g
- Calcium: 123mg
- Iron: 1.5mg
- Salt: 1.6g
How to cook
- Rehydrate Koya Tofu in water or hot water (not listed in ingredients), then squeeze out the excess moisture thoroughly and tear it into bite-sized pieces by hand.
- Combine the ingredients marked as A, then add the Koya Tofu pieces and knead well to coat.
- Add potato starch to the bowl, seal the top, and mix thoroughly to coat the Koya Tofu evenly.
- Heat about 1 cm of oil in a frying pan to 170°C (or medium heat), and pan-fry the tofu pieces until the surface is crispy and golden.