Buy all ingredients right below the recipe
Ingredients
- 200 g natural tofu
- 2 tsp cornstarch
- 2 tbsp rapeseed oil
- 1 bunch spring onions
- 1 tbsp sesame seeds
- 50 g soy sauce
- 1 tbsp maple syrup
- 3 cloves fresh garlic
- 0.5 tsp red chili
- 2 tbsp lime juice
- 30 ml still water
Preparation
- 1Remove the tofu from the package, press well, and pat dry with kitchen paper. Cut into cubes of approx. 2 cm. Dust the tofu cubes in a bowl with half of the cornstarch and toss until evenly coated. Heat a large pan strongly and add the rapeseed oil. Fry the tofu cubes in the hot oil until golden brown and crispy on all sides.
- 2Meanwhile, prepare the sauce: In a small bowl, whisk together soy sauce, water, maple syrup, lime juice, pressed garlic, the remaining cornstarch, and the finely chopped chili.
- 3Once the tofu is perfectly crispy, remove it from the pan and set aside briefly. Add the spring onions, cut into rings, to the pan and sauté briefly. Return the crispy tofu to the pan, pour the prepared sauce over it, and simmer for about 1 minute until the sauce thickens and evenly coats the tofu. Serve sprinkled with sesame seeds and the remaining spring onions.
