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Crispy sticky tofu with sesame
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Knuspr-Küche
Dieses blitzschnelle asiatische Gericht kombiniert knusprig gebratene Tofuwürfel mit einer unwiderstehlich klebrigen Glasur aus Sojasauce, Ahornsirup und einem Hauch Limette. In nur 25 Minuten zaubern Sie eine vegane Köstlichkeit auf den Tisch, die durch frischen Knoblauch und eine feine Chilinote besticht. Perfekt für ein gesundes Mittagessen oder ein schnelles Abendessen, das garantiert Eindruck macht!
Preparation method
Ingredients overview
- 200 g plain tofu
- 2 tsp cornstarch
- 2 tbsp rapeseed oil
- 1 bunch of spring onions
- 1 tbsp sesame seeds
- 50 g soy sauce
- 1 tbsp maple syrup
- 3 cloves of fresh garlic
- 0.5 tsp red chili pepper
- 2 tbsp lime juice
- 30 ml still water
Remove the tofu from the package, press well, and pat dry with paper towels. Cut into approx. 2 cm cubes. Dust the tofu cubes in a bowl with half of the cornstarch and toss until evenly coated. Heat a large pan over high heat and add the rapeseed oil. Fry the tofu cubes in the hot oil from all sides until golden brown and crispy.
In the meantime, prepare the sauce: whisk the soy sauce, water, maple syrup, lime juice, pressed garlic, the remaining cornstarch, and the finely chopped chili pepper in a small bowl until smooth.
Once 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.
Ingredients
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