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

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


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

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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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