for 2 person

Tofu

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 Organic Plain Coconut Base
1 tbsp	coriander, finely chopped
2 pinch	salt
a little	pepper

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.

Show complete recipe