{"id":138344,"title":"Buc\u0103\u021bele de tofu crocante cu sos dulce-acri\u0219or","modified":"2026-06-15T09:28:31+02:00","plain":"Aceast\u0103 re\u021bet\u0103 este preg\u0103tit\u0103 special pentru cei care nu au norocul s\u0103 locuiasc\u0103 \u00een apropierea unui magazin asiatic. \n\n\n\nPute\u021bi alege s\u0103 cump\u0103ra\u021bi sosul dulce-acri\u0219or gata f\u0103cut sau s\u0103 \u00eel prepara\u021bi chiar voi, cu re\u021beta mea de sos dulce-acri\u0219or, care este, sincer, la fel de simpl\u0103. \n\n\n\nDe\u0219i are influen\u021be clar americane, preparatele dulce-acri\u0219oare \u00ee\u0219i au originile \u00een China secolului al XVIII-lea, unde erau preg\u0103tite mai ales cu carne de porc. \n\n\n\nIngredientele pentru buc\u0103\u021belele de tofu cu sos dulce-acri\u0219or\n\n\n\nS\u0103 \u00eencepem cu ingredientul de baz\u0103: tofu. Ave\u021bi nevoie de tofu extra ferm.\n\n\n\nCongelarea tofuului: un element esen\u021bial al re\u021betei\n\n\n\nCongelarea blocului de tofu extra ferm (nu este nevoie s\u0103 \u00eel presa\u021bi \u00eenainte, ca s\u0103 scoate\u021bi apa) este esen\u021bial\u0103, deoarece apa din interior se dilat\u0103 la \u00eenghe\u021b \u0219i formeaz\u0103 straturi care \u00eei dau tofuului o textur\u0103 mai \u201ec\u0103rnoas\u0103\u201d. Este o tehnic\u0103 pe care ador s\u0103 o folosesc \u00een re\u021betele mele vegetariene, pentru textura \u0219i consisten\u021ba \u00een plus pe care le ofer\u0103.\n\n\n\nBuc\u0103\u021belele mele de tofu cu usturoi \u0219i miere\n\n\n\nO\u021betul de orez: este cam singurul ingredient \u201eexotic\u201d de pe list\u0103. Chiar \u0219i a\u0219a, acum c\u0103 sushi este at\u00e2t de popular, \u00eel g\u0103si\u021bi foarte u\u0219or \u00een supermarket. \n\n\n\nSfaturi pentru un tofu crocant cu sos dulce-acri\u0219or\n\n\n\n\u00cen primul r\u00e2nd, a\u0219tepta\u021bi ca uleiul s\u0103 ajung\u0103 la temperatura potrivit\u0103. Ideal ar fi s\u0103 ave\u021bi un termometru de buc\u0103t\u0103rie; altfel, pute\u021bi pune \u00een ulei o pic\u0103tur\u0103 mic\u0103 de aluat. \n\n\n\nDac\u0103 sf\u00e2r\u00e2ie \u0219i se ridic\u0103 imediat la suprafa\u021b\u0103, \u00eenseamn\u0103 c\u0103 uleiul este suficient de \u00eencins! Dac\u0103 uleiul nu este destul de fierbinte, aluatul se va desprinde, iar buc\u0103\u021belele nu vor ie\u0219i crocante.\n\n\n\n\u00cen aceea\u0219i idee, nu ad\u0103uga\u021bi prea multe buc\u0103\u021bi deodat\u0103 \u00een ulei. Altfel, risca\u021bi s\u0103 sc\u0103de\u021bi temperatura uleiului \u0219i s\u0103 ob\u021bine\u021bi exact rezultatul de mai sus. Pe scurt, pr\u0103ji\u021bi-le \u00een mai multe tran\u0219e!\n\n\n\nBuc\u0103\u021belele nu se pr\u0103jesc toate deodat\u0103\n\n\n\nPentru sos, \u00eel pute\u021bi preg\u0103ti dinainte, ca s\u0103 nu trebuiasc\u0103 s\u0103 coordona\u021bi totul pe un spa\u021biu mic de g\u0103tit. Totu\u0219i, asigura\u021bi-v\u0103 c\u0103 \u00eel \u00eenc\u0103lzi\u021bi \u00eenainte de a ad\u0103uga buc\u0103\u021belele. \n\n\n\nCu ce s\u0103 servi\u021bi buc\u0103\u021belele de tofu cu sos dulce-acri\u0219or?\n\n\n\nLe pute\u021bi servi simplu, ca aperitiv. Dar, dac\u0103 sunt felul principal la cin\u0103, orezul alb este alegerea perfect\u0103 prin simplitatea lui. Amestecat cu sosul, este delicios.\n\n\n\nAlternativ, v\u0103 recomand orezul meu pr\u0103jit, orezul cantonez sau orezul meu galben. \u0218i de ce nu, puiul meu cu l\u0103m\u00e2ie, pentru un contrast frumos de culori?\n\n\n\nOrezul meu pr\u0103jit, absolut delicios\n\n\n\nDac\u0103 invita\u021bii (sau voi) nu sunt mari fani ai orezului, am \u0219i o delicioas\u0103 re\u021bet\u0103 de t\u0103i\u021bei sota\u021bi cu legume ca la restaurant. Sincer, sunt extraordinari, iar gustul lor u\u0219or s\u0103rat completeaz\u0103 perfect tofuul dulce-acri\u0219or.\n\n\n\n\n\n\tBuc\u0103\u021bele crocante de tofu cu sos dulce-acri\u0219or\n\t\t\n\t\t\t\n\t\n\t\tFriteuse asiatique\t\n\t\n\t\tSOS100 g zah\u0103r tos60 g o\u021bet de orez60 g ketchup2 linguri amidon de porumb2 linguri ap\u0103PESMET1 por\u021bie pesmet universalMARINADA PENTRU TOFU300 g tofu extra ferm (congelat)3 linguri sos de soia light1 lingur\u0103 vin Shaoxing\t\n\t\n\t\tDezghe\u021ba\u021bi tofu-ul \u00een frigider peste noapte (nu \u00eel presa\u021bi).Presa\u021bi apoi tofu-ul pentru a elimina aproape toat\u0103 apa din el.Rupe\u021bi-l cu grij\u0103 \u00een buc\u0103\u021bi mici; aten\u021bie, va fi foarte sf\u0103r\u00e2micios.Pune\u021bi-l \u00eentr-un bol \u00eempreun\u0103 cu ingredientele pentru marinad\u0103 \u0219i amesteca\u021bi u\u0219or.\u00centr-un alt bol, preg\u0103ti\u021bi amestecul de pesmet pentru pane (dup\u0103 re\u021beta mea de pesmet universal).\u00cenc\u0103lzi\u021bi uleiul la 180\u00b0C.T\u0103v\u0103li\u021bi fiecare bucat\u0103 de tofu prin pesmet, apoi pune\u021bi-o \u00een ulei. Pr\u0103ji\u021bi buc\u0103\u021bile de tofu o prim\u0103 dat\u0103, p\u00e2n\u0103 devin u\u0219or aurii. L\u0103sa\u021bi-le deoparte 5 min, apoi pr\u0103ji\u021bi-le a doua oar\u0103, p\u00e2n\u0103 devin bine aurii.\u00centr-un bol, amesteca\u021bi ingredientele pentru sos.\u00centr-un wok, la foc mediu, ad\u0103uga\u021bi amestecul pentru sos \u0219i amesteca\u021bi constant p\u00e2n\u0103 se \u00eengroa\u0219\u0103.Reduce\u021bi focul, ad\u0103uga\u021bi buc\u0103\u021bile de tofu pr\u0103jit \u0219i amesteca\u021bi u\u0219or.\t\n\t\n\t\tAve\u021bi grij\u0103: tofu se poate sf\u0103r\u00e2ma foarte u\u0219or\u00a0\n\t\n\t\n\t\tPlat principalChinoise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/comments?post=138344"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/posts\/138344\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media\/2258"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/media?parent=138344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/categories?post=138344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/ro\/wp-json\/wp\/v2\/tags?post=138344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}