Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Tofu
Crunchy crumb coating
To deep-fry
Broccoli and dip
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.
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