Press the tofu well, cut it into cubes and toss in the cornflour. That's what gives it its crispy coating when fried.
Fry the tofu in the coconut oil in batches until golden and crisp. Then drain briefly on kitchen paper.
Cut the broccoli into florets, blanch briefly and refresh in cold water. That keeps it tender-crisp and bright green.
For the sauce, stir together the soy sauce, rice vinegar, maple syrup, tomato purée and sesame oil. Briefly fry the garlic, ginger and chilli flakes in the pan, then add the sauce and bring to the boil once.
Add the tofu and broccoli to the sauce and toss briefly until the tofu is glossy and coated and the broccoli is warm.
Serve with sesame seeds and spring onion. Steamed jasmine rice goes well with it.
Good to know
When tofu is crisp on the outside and stays juicy inside, it's simply great. The sauce is savoury, slightly sweet and really rounds the dish off.
Swaps
Maple syrup → date paste (a little more fibre). Jasmine rice → brown rice (more fibre and minerals). Sesame seeds → chopped almonds (more vitamin E and magnesium). Tofu → tempeh (more fibre and a stronger flavour).
Allergens
Contains soya and sesame; leave out the chilli flakes for children. During pregnancy, heat everything through well and prepare it hygienically. Contains: gluten (soy sauce).
