Recipe
Sweet & sticky tofu with peanuts
The tofu is pressed dry, tossed in cornstarch and fried until crispy. The glaze made from soy sauce and maple syrup is added only at the end.
What it’s all about
Crispy tofu usually fails for two reasons: too much water in the block and contact with a wet sauce too early. That's why the tofu is pressed, tossed in cornstarch, and only fried once it's dry on the outside. The glaze goes in during the last two minutes and coats the cubes like a thin lacquer.
The broccoli stays separate and only goes into the pan at the end so it doesn't turn soft. The peanuts are toasted dry; that takes two minutes and makes more of a difference than you'd think.
Before cooking
Two layers of paper towels and a heavy pot are all you need for pressing. If you're short on time, place the tofu between two plates and set a kettle on top. Meanwhile, the rice cooks and the broccoli is blanched.
The glaze can be mixed ahead of time: soy sauce, maple syrup, rice vinegar, and water. If you like it spicier, add a pinch of chili flakes. Honey also works instead of maple syrup, though then the dish is no longer vegan.
Leftovers and variations
The next day, the tofu is softer and the glaze more intense. It works cold in a bowl with rice and cucumber, or briefly reheated in the pan. The broccoli should be cooked fresh; reheated, it loses color and bite.
In the sample weekly plan, the dish is on Friday. It shares the rice with Monday's Thai curry risotto.
Ingredients
- 200 g tofu
- 150 g basmati rice
- 300 g broccoli
- 40 g peanuts
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 2 cm ginger
- 2 garlic cloves
- 1 tsp cornstarch
- 2 tbsp rapeseed oil
- 1 spring onion
- 1 tsp sesame
Preparation
- Cook the rice according to the package instructions. Pat the tofu dry and press it, cut into 2 cm cubes and dust with the cornstarch.
- Divide the broccoli into small florets and blanch in salted water for three minutes, then drain.
- Heat the oil in a wide pan. Fry the tofu until crispy all over; this takes six to eight minutes. Remove and set aside.
- Finely chop the ginger and garlic and briefly sauté in the pan. Deglaze with soy sauce, maple syrup, rice vinegar and 3 tbsp water and let reduce briefly.
- Return the tofu to the pan and toss in the glaze for two minutes. Fold in the broccoli, dry-roast the peanuts and serve with spring onion and sesame.
Updated on 19.10.2026