Sweet and crunchy tofu

Sweet and crunchy tofu

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / people: 900 kcal
, Fat: 58 g
, Carbohydrate: 64 g
, Protein: 26 g


2 people


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:

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1 tbsp agave syrup
1 tbsp soy sauce
1 piece Karma Bio Tofu nature, cut into sticks

Crunchy crumb coating

80 g puffed spelt (e.g. Naturaplan Organic Pops & Flakes Cereal)
40 g white flour
¼ tsp baking powder
½ dl beer
1 pinch salt

To deep-fry

oil for deep-frying

Broccoli and dip

200 g broccoli, cut into florets
¼ tsp salt
150 g Karma Jocos nature
1 tbsp coriander, finely chopped
2 pinches salt
a little pepper
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How it's done


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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