{"id":14469,"date":"2019-12-15T02:39:47","date_gmt":"2019-12-15T02:39:47","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/12\/15\/dou-fu-pao-knuspertofu-mit-knoblauch-und-salz-crispy-fried-tofu-with-garlic-and-salt\/"},"modified":"2024-10-24T12:03:38","modified_gmt":"2024-10-24T04:03:38","slug":"dou-fu-pao-knuspertofu-mit-knoblauch-und-salz-crispy-fried-tofu-with-garlic-and-salt","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/12\/15\/dou-fu-pao-knuspertofu-mit-knoblauch-und-salz-crispy-fried-tofu-with-garlic-and-salt\/","title":{"rendered":"Dou Fu Pao \u2013 Knuspertofu mit Knoblauch und Salz – Crispy fried Tofu with Garlic and Salt"},"content":{"rendered":"

In China wird Tofu oft gekocht. Ich bin eigentlich kein grosser Liebhaber vom weichen Tofu, aber bei diesem hier, knusprig und goldig braun, kann ich nicht wiederstehen. Er passt auch sehr in die Reihe meiner Rezepte fuer Volkermampft<\/a>\u2019s Kulinarische Weltreise<\/a>.<\/p>\n

Bei uns im Club gibt es diese knusprigen, wunderbar leckeren Tofuwuerfel, die mit knusprigem Knoblauch und Salz serviert werden. Nach mehreren Anlaeufen, habe ich es endlich auch so hingekriegt. Dieses Gericht wird oft als \u201cVorspeise\u201d zum Knabbern aufgetischt und scheint direkt aus Hong Kong zu stammen. Ich tische ihn  gerne auf, den das Gesicht der Besucher, wenn sie diesen Tofu zuerst sehen (Mundwinkel runter) und wenn sie endlich den Mut haben, einen Wuerfel zu probieren (Mundwinkel rauf) ist einfach herrlich! Und zu all dem ist dieses Gericht auch noch vegan und glutenfrei!<\/p>\n

************<\/p>\n

In China tofu is cooked quite often! I am not a big fan of the soft one, but this one, crispy and golden brown, I cannot refuse!  It’s perfect for Volkermampft<\/a>\u2019s Kulinarische Weltreise<\/a>.<\/em><\/p>\n

In our club they serve these crisp and delicious tofu dices. Served with crispy garlic and salt, a delicacy! I tried to copy them several times, and now I got it. I couldn’t believe, how easy they are! Serve it as a starter or snack. The dish is from Hong Kong, where I live since more than 30 years. When I serve it, I usually look at the visitors faces. They see tofu, their face shows a not so delighted smile, but once they tried them… ohoh. And best of all, they are vegan and gluten-free!<\/em><\/p>\n

\"\"<\/p>\n

\"Blogger<\/a><\/p>\n

Fuer 4 Personen:
\n2 Packungen fester Tofu
\n4-6 EL Maisstaerke
\n8 Knoblauchzehen
\nSalz oder chinesisches 5 spice Salt
\nOel zum Braten, am Besten Gemueseoel<\/p>\n

Den Tofu auf ein Schneidebrett, mit eihnem doppelten Kuechenpapier belegt, geben, ein doppeltes Kuechenpapier darueber legen und mit einer Dose oder einer schweren Schachtel belegen. Das drueckt das ueberschuessige Wasser aus dem Tofu. Dann den Tofu in Wuerfel schneiden, die ca 2 cm gross sind. Die Wuerfel mit der Maisstaerke panieren.
\nEtwas Oel erhitzen und die klein geschnittenen Knoblauchzehen darin knusprig braten, dabei darauf achten, dass das Oel nicht zu heiss ist, sonst werden sie bitter. Die knusprigen Knoblauchstuecke in ein Kuechenpapier abgiessen und zur Seite geben.
\nIn der selben Pfanne etwas mehr Oel erhitzen und die Wuerfel darin allseitig braun braten. Sobald sie golden braun sind auf einem Teller anrichten, mit Salz bestreuen und den knusprigen Knoblauch darueber streuen. Heiss servieren.<\/p>\n

 <\/p>\n

Und natuerlich gibt es auf meinem Blog schon einige Chinesische Koestlichkeiten:<\/strong>
\nAnd of course you can find more Chinese delicacies here on my blog:<\/em><\/strong><\/p>\n

Char Siu \u2013 Chinese BBQ Pork Belly<\/a>
\nChinese Pork and Scallion Dumplings<\/a>
\nMarinated Tofu<\/a>
\nYangzhou Fried Rice<\/a>
\nChinese Shrimp Toast with Sesame<\/a>
\nChinese Spring-onion Pancakes<\/a>
\nChinese Fried Noodles<\/a>
\nChinese crispy-soft Coconut Tofu<\/a><\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
\n2 Pack firm Tofu<\/em>
\n4-6 tbsp Cornstarch<\/em>
\n8 cloves of Garlic<\/em>
\nSalt or Chinese 5 spice Salt<\/em>
\nOil for frying, best Vegetable Oil<\/em><\/p>\n

Put the tofu onto a chopping board on top of a double layer of kitchen paper. Put a double layer of kitchen paper on top and weigh down with a can or a box. This will squish out the water. Then cut the tofu into 2 cm dices. Turn them over in the cornstarch.<\/em>
\nHeat some oil and fry the finely chopped garlic in it until crisp. Be careful, not to heat up too much or the garlic turns bitter. Then drain these garlic bits through a kitchen paper. Set aside.<\/em>
\nHeat a little more oil in the same pan and fry the tofu dices on all sides until golden brown. Put them onto a plate, season with the salt and sprinkle with the crispy garlic. Serve hot.<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

Hier sind die Links zu meinen Mitreisenden in diesem Event:<\/strong><\/p>\n

Here are the links to my colleagues entries to this event: <\/strong><\/em><\/p>\n

Wilma von Pane-Bistecca<\/strong>: Yu Xiang Qie Zi \u2013 Sichuan Eggplants<\/a><\/p>\n

und: Chinesische Salzwasser Garnelen<\/a><\/p>\n

und: Sai Mai lou \u2013 Kokosnuss-Sago Suppe<\/a><\/p>\n

und: Dou Fu Pao – Knuspertofu mit Knoblauch und Salz<\/a><\/p>\n

und: Nian Wuhuarou – Klebriger Schweinebauch<\/a><\/p>\n

Susi von Turbohausfrau<\/strong>: Fisolen mit Sesam<\/a><\/p>\n

und: Ameisen auf dem Baum<\/a><\/p>\n

Michelle von the world most traveled<\/strong>: Salziges und Suessigkeiten aus Hong Kong<\/a><\/p>\n

und: Chinesisch Essen in Oldenburg<\/a><\/p>\n

Susanne von Magenkratzerl<\/strong>: Pfannengeruehrter Gai Lan<\/a><\/p>\n

und: Pfannengeruehrte Reiskuchen mit Pak Choi, getrockneten Shrimps und Ruehrei <\/a><\/p>\n

Ulrike von Kuechenlatein<\/strong>: Chinesische Gemuesebruehe<\/a><\/p>\n

und: Scharfe Blumenkohlsuppe mit Glasnudeln<\/a><\/p>\n

und: Suesskartoffelsuppe mit Fenchel und Maronen<\/a><\/p>\n

und: Selleri-Salbeisuppe mit Hafer<\/a><\/p>\n

Katja von Kaffeebohne<\/strong>: Rind mit Cashewnuessen – Xiang Gen Niu Song<\/a><\/p>\n

und: Schwein mit Erdnuessen – Hua Sheng Li Ji<\/a><\/p>\n

Britta von Brittas Kochbuch<\/strong>: Pekingsuppe<\/a><\/p>\n

und: Kung Pao Huhn – vegan<\/a><\/p>\n

Petra von Chili und Ciabatta<\/strong> : Huhn nach Naxi-Art mit Chili, gr\u00fcnen Paprika und Erdn\u00fcssen<\/a><\/p>\n

und: Scharfes Schweinefleisch mit Bambussprossen und Pilzen<\/a><\/p>\n

und: Rotgeschmorter Schweinebauch mit Eiern aus Shanghai – shang hai hong shao rou<\/a><\/p>\n

Sylvia von Brotwein<\/strong>: Gebackenes Schweinefleisch suess sauer<\/a><\/p>\n

und: Ameisen krabbeln auf dem Baum – Glasnudeln mit Hackfleisch<\/a><\/p>\n

Volker von Volkermampft<\/strong>: Fisch Suess-sauer – der chinesische Klassiker mal anders<\/a><\/p>\n

Karin von Brot und Meer<\/strong>: Chinesische Walnuss-Kekse – knuspriges zum Neuen Jahr<\/a><\/p>\n

Cornelia von Silvertravellers<\/strong>: Putenfleisch mit Ingwer aus dem Wok<\/a><\/p>\n

Simone von Zimtkringel<\/strong>: Teegeraucherte Ente mit Erdnuss Sauce<\/a><\/p>\n

Britta von Backmaedchen 1967<\/strong>: Chinesischer Kuchen<\/a><\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

In China wird Tofu oft gekocht. Ich bin eigentlich kein grosser Liebhaber vom weichen Tofu, aber bei diesem hier, knusprig und goldig…<\/p>\n","protected":false},"author":5,"featured_media":161686,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,116,41,639,42,128,361,44,140,33,160,23],"tags":[47,48,26,363,145,161,27],"class_list":{"0":"post-14469","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-appetizer","10":"category-asia","11":"category-from-around-the-world","12":"category-china","13":"category-dim-sum","14":"category-glutenfrei","15":"category-main-dishes","16":"category-garlic","17":"category-snack","18":"category-tofu","19":"category-vegetarisch","20":"tag-asien","21":"tag-china","22":"tag-gemuse","23":"tag-glutenfrei","24":"tag-garlic","25":"tag-tofu","26":"tag-vegetarisch","27":"post_format-post-format-gallery"},"yoast_head":"\nDou Fu Pao \u2013 Knuspertofu mit Knoblauch und Salz - Crispy fried Tofu with Garlic and Salt[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/12\/15\/dou-fu-pao-knuspertofu-mit-knoblauch-und-salz-crispy-fried-tofu-with-garlic-and-salt\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dou Fu Pao \u2013 Knuspertofu mit Knoblauch und Salz - Crispy fried Tofu with Garlic and Salt\" \/>\n<meta property=\"og:description\" content=\"In China wird Tofu oft gekocht. 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