Crispy tofu

Name: Crispy tofu
Prep time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Asian cuisine
Ingredients: 2 tbsp coconut flakes; 4 tbsp soy sauce; 1 tbsp maple syrup; 2 tsp Sriracha sauce; 1 tbsp lime juice; 1 garlic clove; 220 g tofu; 2 tsp lime juice; 2 tsp sesame oil; 2 tsp maple syrup; 1 tbsp sesame seeds; 1 tbsp coriander; oil; 40 g Maizena cornflour

Ingredients

4 people

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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

To marinate the tofu

2 tbsp coconut flakes

2 tbsp soy sauce

1 tbsp maple syrup

2 tsp Sriracha sauce

1 tbsp lime juice

1 garlic clove, pressed

220 g tofu (e.g. with ginger), cut into cubes

Dressing

2 tsp lime juice

2 tsp sesame oil

2 tbsp soy sauce

2 tsp maple syrup

1 tbsp sesame seeds, toasted

1 tbsp coriander, finely chopped

To deep fry

oil for deep-frying

40 g Maizena cornflour

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How it's done

To marinate the tofu

Mix the coconut flakes with all the other ingredients up to and including the garlic. Mix in the tofu, cover and marinate for approx. 30 mins., turning once.

Dressing

Combine the lime juice with all the other ingredients up to and including the coriander.

To deep fry

Heat the oil in a cooking pot to approx. 180°C. Drain the tofu, toss in the cornflour, deep-fry in batches for approx. 1½ mins. per batch until crispy. Remove, drain on kitchen paper, serve warm with the dressing.

How-tos

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4 people

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