Sweet and crunchy tofu

Total time: 30m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 900 Kcal, 26g Protein, 64g Carbohydrates, 58g Fat


  • Tofu
  • 1 tbsp agave syrup
  • 1 tbsp soy sauce
  • 1 piece tofu, plain, cut into sticks
  • Crunchy crumb coating
  • 80 g puffed spelt (e.g. Naturaplan Organic Pops & Flakes Cereal)
  • 40 g white flour
  • 1 pinch salt
  • 0.5 dl beer
  • 0.25 tsp baking powder
  • To deep-fry
  • oil for deep-frying
  • Broccoli and dip
  • 200 g broccoli, cut into florets
  • 150 g natural soya desserts
  • 2 pinches salt
  • 1 tbsp coriander, finely chopped
  • a little pepper

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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