“Sticky lemon tofu is a plant-based version of a popular Chinese takeaway menu item. It has garlicky bits of baked tofu tossed in a sticky lemon sauce, and it’s just perfect for an effortless weeknight dinner.”
– Vegan Cocette
– Vegan Cocette
Ingredients
For the tofu
- 1 x 400 g (1 lb) block extra firm tofu
- 2 tablespoons soy sauce
- 2 large garlic cloves, crushed
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper to taste
For the sauce
- 4 tablespoons soy sauce
- 2 large garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red chilli flakes
- Juice and zest of 2 lemons
- 1 tablespoon rice vinegar
- 4 tablespoons brown sugar
- 2 tablespoons cornstarch dissolved into 6 tablespoons hot water
- Salt and pepper to taste
- Spring onions (scallions), to serve, optional
- Sesame seeds, optional, to serve
Instructions
- Start by making the tofu. Preheat the oven to 200°C (400°F) and cover a baking sheet with parchment paper.
- Add the cubed tofu to a large bowl and mix with the soy sauce, garlic, cornstarch, vegetable oil and salt and pepper. Toss gently with a spatula until all tofu pieces are well covered. Arrange the tofu bits in a single layer on the baking sheet. Bake for 15-20 minutes until crispy, flipping them halfway through.
- Meanwhile, make the sauce. Add the soy sauce, garlic and ginger to a large pan and heat it over medium heat until it bubbles.
- Stir in the red chilli flakes, lemon zest and juice, rice vinegar and brown sugar and bring to a simmer, stirring occasionally so the sugar dissolves.
- Lower the heat and simmer for 2-3 minutes until slightly thickened.
- Stir in the cornstarch mixture and continue to cook for another minute until the sauce thickens further.
- Add the baked tofu to the pan and toss gently until coated in sauce. Serve over freshly boiled rice, topped with chopped spring onion and sesame seeds, if you like.
