Description
Crispy Tofu Coated in a Bright, Sticky Lemon Sauce – Just Like Takeout!
Ingredients
For the Tofu:
1 (14 oz) block extra firm tofu, pressed
1 tablespoon avocado oil
1 tablespoon low-sodium tamari or soy sauce
1/4 cup cornstarch
For the Lemon Sauce:
2 teaspoons avocado oil
2 green onions, divided into white and green portions, sliced
3–5 cloves garlic, finely minced
1” knob fresh ginger, grated
1/2 teaspoon freshly ground black pepper (optional)
2 tablespoons low-sodium tamari or soy sauce
1/4 cup cane sugar
2 teaspoons cornstarch
1/3 cup imitation “chicken” broth or vegetable broth
1/4 cup fresh lemon juice (about 1–2 lemons)
1 teaspoon lemon zest (about 1 lemon)
1 teaspoon sesame seeds
Serving Suggestions:
Cooked rice, lemon slices, steamed veggies
Instructions
Prep: Preheat oven to 425°F (218°C). Line a baking sheet with parchment or a silicone mat. Tear tofu into bite-sized chunks or cube it.
Tofu: Toss tofu with oil and tamari, then sprinkle with cornstarch and toss again. Spread evenly on baking sheet. Bake for 30 minutes, flipping halfway.
Sauce Prep: In a bowl or measuring cup, whisk together broth, lemon juice, tamari, sugar, and cornstarch. Set aside. Zest the lemon.
Sauté Aromatics: Heat oil in a pan over medium heat. Add white parts of green onion, garlic, ginger, and optional black pepper. Sauté for 1 minute.
Cook Sauce: Pour in lemon sauce mixture. Simmer 3–5 minutes until thickened. Stir in lemon zest and cook for another minute.
Combine: Add baked tofu to the pan, coat well in the sauce, and sprinkle with sesame seeds.
Serve: Serve warm over rice with green onion tops and lemon slices.
- Prep Time: 8 minutes
- Cook Time: 32 minutes
- Category: Main Course
