{"id":198682,"title":"Sladkokysel\u00e9 tofu, k\u0159upav\u00e9 sma\u017een\u00e9 kousky","modified":"2026-10-31T17:42:53+01:00","plain":"Tento recept jsem p\u0159ipravil speci\u00e1ln\u011b pro v\u0161echny z v\u00e1s, kte\u0159\u00ed nemaj\u00ed to \u0161t\u011bst\u00ed, \u017ee by bydleli pobl\u00ed\u017e obchodu s asijsk\u00fdmi potravinami. \n\n\n\nSladkokyselou om\u00e1\u010dku si m\u016f\u017eete koupit hotovou, nebo si ji p\u0159ipravit podle m\u00e9ho receptu na sladkokyselou om\u00e1\u010dku, co\u017e je up\u0159\u00edmn\u011b stejn\u011b jednoduch\u00e9. \n\n\n\nP\u0159esto\u017ee jsou na sma\u017een\u00fdch kousc\u00edch ve sladkokysel\u00e9 om\u00e1\u010dce jasn\u011b patrn\u00e9 americk\u00e9 vlivy, jejich p\u016fvod sah\u00e1 do \u010c\u00edny 18. stolet\u00ed, kde se p\u0159ipravovaly sp\u00ed\u0161e z vep\u0159ov\u00e9ho masa. \n\n\n\nSuroviny na tofu v t\u011bst\u00ed\u010dku se sladkokyselou om\u00e1\u010dkou\n\n\n\nTak za\u010dn\u011bme od za\u010d\u00e1tku: tofu. Pot\u0159ebujete extra pevn\u00e9 tofu.\n\n\n\nZmrazen\u00ed tofu: z\u00e1sadn\u00ed krok v receptu\n\n\n\nBlok extra pevn\u00e9ho tofu je nezbytn\u00e9 zmrazit (p\u0159ed zmrazen\u00edm z n\u011bj nemus\u00edte vyma\u010dk\u00e1vat vodu), proto\u017ee voda uvnit\u0159 tofu p\u0159i mrznut\u00ed zv\u011bt\u0161uje sv\u016fj objem a vytv\u00e1\u0159\u00ed v n\u011bm vrstvy, d\u00edky nim\u017e jeho struktura je\u0161t\u011b v\u00edce p\u0159ipom\u00edn\u00e1 ‘maso’. Tuto techniku r\u00e1d pou\u017e\u00edv\u00e1m ve sv\u00fdch vegetari\u00e1nsk\u00fdch receptech, proto\u017ee tofu dod\u00e1v\u00e1 zaj\u00edmav\u011bj\u0161\u00ed strukturu a konzistenci.\n\n\n\nMoje tofu v t\u011bst\u00ed\u010dku s \u010desnekem a medem\n\n\n\nR\u00fd\u017eov\u00fd ocet: Je to v podstat\u011b jedin\u00e1 \u201eexotick\u00e1\u201c surovina na seznamu. A vlastn\u011b ani ta ne, proto\u017ee d\u00edky dne\u0161n\u00ed oblib\u011b sushi ho snadno se\u017eenete v supermarketu. \n\n\n\nTipy, jak p\u0159ipravit k\u0159upav\u00e9 sladkokysel\u00e9 tofu\n\n\n\nP\u0159edev\u0161\u00edm je pot\u0159eba trp\u011bliv\u011b po\u010dkat, a\u017e se olej zah\u0159eje na spr\u00e1vnou teplotu. Ide\u00e1ln\u00ed je m\u00edt kuchy\u0148sk\u00fd teplom\u011br, ale pokud ho nem\u00e1te, m\u016f\u017eete do oleje k\u00e1pnout trochu t\u011bst\u00ed\u010dka. \n\n\n\nPokud kapka zasy\u010d\u00ed a hned vyplave na povrch, m\u00e1 olej spr\u00e1vnou teplotu! V nedostate\u010dn\u011b rozp\u00e1len\u00e9m oleji se t\u011bst\u00ed\u010dko od tofu odlep\u00ed a kousky nebudou k\u0159upav\u00e9.\n\n\n\nS t\u00edm souvis\u00ed i dal\u0161\u00ed pravidlo: do oleje nevkl\u00e1dejte p\u0159\u00edli\u0161 mnoho kousk\u016f najednou. Jinak by mohla teplota oleje klesnout a v\u00fdsledek by byl stejn\u00fd jako v p\u0159edchoz\u00edm p\u0159\u00edpad\u011b. Zkr\u00e1tka sma\u017ete po d\u00e1vk\u00e1ch!\n\n\n\nKousky v t\u011bst\u00ed\u010dku se nesma\u017e\u00ed v\u0161echny najednou\n\n\n\nOm\u00e1\u010dku si m\u016f\u017eete bez probl\u00e9m\u016f p\u0159ipravit p\u0159edem, abyste na mal\u00e9 varn\u00e9 desce nemuseli hl\u00eddat v\u0161echno najednou. Ne\u017e do n\u00ed ale p\u0159id\u00e1te osma\u017een\u00e9 tofu, nezapome\u0148te ji oh\u0159\u00e1t. \n\n\n\nS \u010d\u00edm pod\u00e1vat sladkokysel\u00e9 tofu v t\u011bst\u00ed\u010dku?\n\n\n\nM\u016f\u017eete ho pod\u00e1vat jen tak jako chu\u0165ovku k aperitivu. Pokud ho ale serv\u00edrujete jako hlavn\u00ed chod k ve\u010de\u0159i, skv\u011ble se k n\u011bmu hod\u00ed oby\u010dejn\u00e1 b\u00edl\u00e1 r\u00fd\u017ee. Prom\u00edchan\u00e1 s om\u00e1\u010dkou bude v\u00fdborn\u00e1.\n\n\n\nP\u0159\u00edpadn\u011b v\u00e1m mohu doporu\u010dit svou sma\u017eenou r\u00fd\u017ei, kantonskou r\u00fd\u017ei nebo svou \u017elutou r\u00fd\u017ei. A co t\u0159eba moje citronov\u00e9 ku\u0159e pro kr\u00e1sn\u00fd kontrast dvou barev?\n\n\n\nMoje vynikaj\u00edc\u00ed sma\u017een\u00e1 r\u00fd\u017ee\n\n\n\nPokud host\u00e9 (nebo vy) r\u00fd\u017ei p\u0159\u00edli\u0161 nemus\u00ed, m\u00e1m pro v\u00e1s v\u00fdborn\u00fd recept na restovan\u00e9 nudle se zeleninou jako z restaurace. Up\u0159\u00edmn\u011b, jsou naprosto skv\u011bl\u00e9 a jejich \u201eslan\u00e1\u201c chu\u0165 b\u00e1je\u010dn\u011b dopln\u00ed sladkokysel\u00e9 tofu\n\n\n\n\n\n\tK\u0159upav\u00e9 tofu v t\u011bst\u00ed\u010dku se sladkokyselou om\u00e1\u010dkou\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tOM\u00c1\u010cKA100 g krupicov\u00e9ho cukru60 g r\u00fd\u017eov\u00e9ho octa 60 g ke\u010dupu2 l\u017e\u00edce  kuku\u0159i\u010dn\u00e9ho \u0161krobu2 l\u017e\u00edce  vodyT\u011aST\u00cd\u010cKO NA OBALOV\u00c1N\u00cd1 d\u00e1vka m\u00e9ho univerz\u00e1ln\u00edho t\u011bst\u00ed\u010dka na obalov\u00e1n\u00edMarin\u00e1da na tofu300 g extra pevn\u00e9ho tofu (zmrazen\u00e9ho)3 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017e\u00edce v\u00edna Shaoxing\t\n\t\n\t\tNechte tofu p\u0159es noc rozmrazit v lednici (nema\u010dkejte ho)Nyn\u00ed z tofu vyma\u010dkejte t\u00e9m\u011b\u0159 v\u0161echnu voduOpatrn\u011b ho rozl\u00e1mejte na mal\u00e9 kousky, pozor, bude se hodn\u011b drolitVlo\u017ete ho do m\u00edsy spolu se surovinami na marin\u00e1du a zlehka prom\u00edchejteV dal\u0161\u00ed m\u00edse rozm\u00edchejte t\u011bst\u00ed\u010dko na sma\u017een\u00ed (podle m\u00e9ho receptu na univerz\u00e1ln\u00ed t\u011bst\u00ed\u010dko na obalov\u00e1n\u00ed)Rozeh\u0159ejte olej na 180 stup\u0148\u016fJednotliv\u00e9 kousky tofu nam\u00e1\u010dejte do t\u011bst\u00ed\u010dka a pot\u00e9 vkl\u00e1dejte do oleje. Nejprve je sma\u017ete, dokud lehce nezezl\u00e1tnou. Nechte je 5 min odpo\u010dinout a pot\u00e9 je osma\u017ete podruh\u00e9 dozlatovaV misce sm\u00edchejte suroviny na om\u00e1\u010dkuDo woku na st\u0159edn\u00edm ohni nalijte sm\u011bs na om\u00e1\u010dku a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed va\u0159te do zhoustnut\u00edSt\u00e1hn\u011bte ohe\u0148 na m\u00edrn\u00fd, p\u0159idejte osma\u017een\u00e9 tofu a zlehka prom\u00edchejte\t\n\t\n\t\tS tofu zach\u00e1zejte opatrn\u011b, m\u016f\u017ee se velmi snadno rozdrobit\u00a0\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198682"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198682\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/2258"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198682"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}