The recipe itself is in german but I did a quick translation.
Ingredients
Sticky Sesame Tofu
200 g smoked tofu (we got natural tofu)
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tsp sesame oil
1/4 tsp. chili flakes (or Tabasco/chili powder)
2 tbsp cornstarch
1 tbsp. sesame seeds
2 tbsp. sesame oil (for frying)
Sweet and Sour Sauce
1 tablespoon sesame oil
3 tbsp. soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup
2 tbsp brown sugar (or coconut blossom sugar)
1 garlic clove (pressed or 1/3TL garlic flakes)
1 piece of ginger (finely chopped or 1/3TL ginger powder)
Side dishes
200 g jasmine rice
1 broccoli (divided into florets) Toppings
Spring onions (cut into rings)
Roasted sesame seeds
Roasted peanuts
Instructions
Whisk together soy sauce, maple syrup, sesame oil and chili flakes to make a marinade. Remove tofu from package, wrap in a dish towel* and squeeze out liquid. Then cut into cubes, mix into a large and shallow bowl with the marinade and let sit in it for at least 15 minutes. Add cornstarch and sesame seeds and mix everything together well*.
Puree all ingredients for sweet and sour sauce with a blender until smooth and season to taste if necessary.
Prepare rice according to package directions. Cook broccoli*.
Heat sesame oil in a skillet and sauté tofu over medium heat for 8-10 minutes, until tofu is golden brown. Optionally, add some of the cooked broccoli and sauté for another 3-4 minutes.
Add the sweet and sour sauce, stir everything together and sauté for about 2-3 minutes until the sauce has thickened.
Serve together with rice and broccoli. Top with toasted sesame seeds, peanuts and spring onions.
Notes
Or paper towels.
You can put the marinated tofu in a freezer bag along with the starch and sesame seeds and toss everything well. But it also works with a spoon or your hands.
The broccoli can be prepared as you like, for example boil or fry.
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