Sticky Lemon Tofu

Bite size sticky tofu pieces during a tangy and sweet lime sauce. This Chinese inspired lemon tofu is prepared in but half-hour and is plate licking good!


Our vegan lemon tofu is:

  • An awesome plant-based version of Chinese lemon chicken
  • Zingy, sweet and sticky
  • A quick weeknight dinner that’s deliciously satisfying
  • Easily made gluten free if you employ tamari sauce rather than soy
  • AND better than takeout!


The tofu

Choose extra firm tofu for this recipe. you'll use less firm tofu if you press it first to get rid of the surplus water.

Silken tofu won't work – if you've got some, we recommend using it for this gorgeous Vegan Tiramisu instead!

To make it more flavourful the tofu is first marinated in some soy , then covered during a coating of cornflour seasoned with salt and pepper. It’s then shallow fried during a large frypan to offer it a golden, crispy crust.

We often make this recipe with homemade tofu, made with juice because the coagulant. For even more lemony flavour!


The lemon sauce

Sweet, sour and umami flavours combine into a mouthwatering sauce that coats the tofu.

The sauce starts with garlic and ginger as a base, then adds juice , zest, vegetable stock, soy and sugar. Cornflour mixed with a touch of water thickens it up into a sticky sauce which generously covers the tofu.


Step by step

  1. Cube the tofu and drizzle over the soy
  2. Cover in cornstarch and season with salt and pepper
  3. Fry until golden brown
  4. Fry the finely chopped or minced garlic and ginger for a moment
  5. Add the juice , zest, stock, soy and sugar, then mix within the cornstarch and water
  6. Simmer and stir until the sauce has thickened to a sticky texture


Variations and substitutions

Don’t fancy tofu? This recipe also works great with diced mushrooms too!

Want a change from lemon? Try fruit juice and zest instead. YUM!

No cornflour? Cornflour/cornstarch are often substituted with an equivalent amount of arrowroot powder. If you can’t line up of either, then try flour as a coating for the tofu. If you employ it within the sauce, use double the number flour, because it doesn’t have the maximum amount a thickening effect as cornflour.

Don’t want to fry the tofu? Bake until crisp within the oven at 200C for around 30 mins or air fry for 10-15mins.

Want a sugar free option? Just replace the sugar within the recipe with agave or syrup . Taste the sauce to urge the extent of sweetness that you simply prefer.


Serve it with

Our vegan lemon tofu goes great with plain white or rice , or noodles and a few lightly cooked seasonal veggies. Carrots and pak choy are our favourites. Some crispy sugar snap peas would even be yummy!

A sprinkle of sesame seeds and a few chopped spring onions goes rather well on top of the tofu.

We hope you enjoy this recipe the maximum amount as we do!


Recipe

Sticky Lemon Tofu

Sweet and sour Chinese inspired tofu during a yummy lemon sauce. It's plate licking good and prepared in 30 mins!

PREP TIME:10 mins

COOK TIME:20 mins

TOTAL TIME:30 mins


COURSE:Main Course

CUISINE:Chinese

SERVINGS:2 as a main, or double as a side

CALORIES:481 kcal


INGREDIENTS

For the crispy tofu

  • 1 pack (300 g) extra firm tofu
  • 1 tbsp soy
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup (30 g) cornstarch
  • 2 tbsp oil

For the lemon sauce

  • 1 tbsp oil
  • 4 cloves garlic finely chopped or minced
  • 1 piece ginger 1 inch/3cm long, finely chopped or grated
  • 1/4 cup (60 ml) water
  • 1/4 tsp stock powder or bouillon
  • 1/4 cup (60 ml) juice
  • 1 tsp lemon peel
  • 1/4 cup (50 g) sugar
  • 1 tbsp soy
  • 2 tsp cornstarch mixed with 2 tsp water


INSTRUCTIONS


  1. Drain the tofu and cut it into bite size cubes
  2. Place the cubes during a bowl , drizzle the soy over them and stir gently
  3. Then add the cornstarch, season with salt and pepper, and stir until the tofu is coated
  4. In a large frypan , heat up the oil. When it's hot add the coated tofu cubes and fry until they're golden brown. Turn them over using tongs or a spatula to urge them evenly cooked.
  5. When the tofu is cooked, transfer it to a plate so you'll use the pan to form the sauce.
  6. Heat up the oil, then add your minced garlic and ginger and fry for 1 minute.
  7. Then add the water, stock powder, soy sauce, juice , zest and sugar and stir together
  8. Finally add within the cornstarch mixed with some water, and simmer the sauce until it's thick and sticky. Stir frequently.
  9. Combine the tofu with the sauce and serve with rice, noodles or veggies of your choice. Garnish with spring onions or sesame seeds.


NOTES

For Gluten Free

Use tamari or gluten free soy and confirm your stock powder is gluten free.

NUTRITION

Calories: 481kcal | Carbohydrates: 51g | Protein: 16g | Fat: 25g | Saturated Fat: 18g | Cholesterol: 1mg | Sodium: 1279mg | Potassium: 379mg | Fiber: 1g | Sugar: 28g | Vitamin C: 14mg | Calcium: 72mg | Iron: 3mg


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