Crispy tofu

Crispy tofu

Total: 50 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 316 kcal
, Fat: 18 g
, Carbohydrate: 24 g
, Protein: 9 g


4 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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To marinate the tofu

2tbsp coconut flakes
2tbsp soy sauce
1tbsp maple syrup
2tsp Sriracha-Sauce
1tbsp lime juice
1 garlic clove, pressed
220g tofu (e.g. with ginger), cut into cubes


2tsp lime juice
2tsp sesame oil
2tbsp soy sauce
2tsp maple syrup
1tbsp sesame seeds, toasted
1tbsp coriander, finely chopped

To deep fry

oil for deep-frying
40g 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.


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.

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