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Sweet and crunchy tofu
Nutrition facts per serving:
- Energy in kcal about 900
- Fat about 58g
- Carbohydrates about 64g
- Protein about 26g
This is needed
This is needed
for 2 people
Tofu
- 1 tbsp agave syrup
- 1 tbsp soy sauce
- 1 piece tofu, plain, cut into sticks
Crunchy crumb coating
- 40 g white flour
- 80 g puffed spelt (e.g. Naturaplan Organic Pops & Flakes Cereal)
- 0.5 dl beer
- 1 pinch salt
- 0.25 tsp baking powder
To deep-fry
- oil for deep-frying
Broccoli and dip
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- 200 g broccoli, cut into florets
- 150 g natural soya
- 0.25 tsp salt
- 1 tbsp coriander, finely chopped
- a little pepper
- 2 pinches salt
And that's how it's done
And that's how it's done
Tofu
Combine the syrup and soy sauce. Coat the tofu sticks with the mixture.
Crunchy crumb coating
Finely crush the cereal in a plastic bag using a rolling pin, transfer to a deep bowl. Mix the flour, baking powder, beer and salt to form a smooth dough. Dip the tofu in the beer batter, allow the excess to drip off, then toss the tofu in the cereal crumbs.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 180°C. Deep-fry the tofu sticks for approx. 3 mins. until golden yellow, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Broccoli and dip
Place a steamer basket in a pan, fill with water until it is just below the bottom of the basket, bring to the boil.
Add the broccoli, season with salt, cover and cook over a medium heat for approx. 6 mins. Place the yoghurt and coriander in a bowl, season, mix well. Serve the sweet and crunchy tofu with the broccoli and dip.
