Sticky Lemon Tofu

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pack extra firm tofu

1 tbsp soy sauce

¼ cup cornstarch

½ tsp salt

½ tsp black pepper

2 tbsp vegetable oil

1 tbsp vegetable oil

4 cloves garlic (finely chopped or minced)

1 piece ginger (1 inch/3cm long, finely chopped or grated)

¼ cup water

¼ tsp stock powder or bouillon

¼ cup lemon juice

1 tsp lemon zest

1 tbsp soy sauce

¼ cup sugar

2 tsp cornstarch (mixed with 2 tsp water)

Directions

Drain the tofu and cut it into bite size cubes.

Place the cubes in a mixing bowl, drizzle the soy sauce over them and stir gently.

Then add the cornstarch, season with salt and pepper, and stir until the tofu is coated evenly.

In a large frying pan on medium-high heat, heat up the oil. When it's hot add the coated tofu cubes and fry until they are golden brown. Turn them over using tongs or a spatula to get the tofu evenly fried.

When the tofu is cooked, transfer it to a plate so you can use the pan to make the sauce.

Reduce heat to medium. Add more oil to the frying pan, followed by minced garlic and ginger. Fry for 1 minute.

Then add the water, stock powder, lemon juice, zest, soy sauce and sugar and stir together.

Finally mix the cornstarch with 2 teaspoons of water, and add this slurry to the pan while stirring. Simmer the sauce until it's thick and sticky. Stir frequently.

Combine the tofu with the sauce and serve with rice, noodles or veggies of your choice. Garnish with spring onions or sesame seeds.

Nutrition

• Serving Size: 1 serving as main
• Calories: 580 kcal
• Total Fat: 32 g
• Saturated Fat: 5 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.1 g
• Cholesterol: 0.03 mg
• Sodium: 1691 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 3 g
• Total Sugars: 26 g
• Protein: 26 g