Den Tofu in 1cm dicke Scheiben schneiden, mit Küchenrolle bedecken und etwas Schweres daraufstellen, damit Flüssigkeit austritt.
Ca. 10 Minuten. In der Zeit je einen Teller mit dem Kokosmehl, den Semmelbröseln und dem Pflanzendrink befüllen. Den Pflanzendrink würzen.
Tofu-Streifen zuerst mit Kokosmehl bedecken, dann in den Pflanzendrink legen und zum Schluss mit Semmelbröseln bedecken. Die panierten Tofu-Steifen in Würzöl Ingwer ausbacken, bis sie knusprig sind.
Für die Soße alle Zutaten mit einem Schneebesen zu einer glatten Soße rühren.
Kochen und Braten mit Kokosöl
Als aufregende Ergänzung zum herkömmlichen Küchen-Sortiment eignet sich Kokosöl ganz besonders.
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