Lemon Basil Tofu

• 份量: 4 servings
• 總時間: 25 minutes

食材

1 (450g) block extra firm tofu, pressed and drained

1 tbsp gluten free soy sauce

1 tbsp white wine vinegar

1 tbsp nutritional yeast

1 clove garlic, minced finely

1 tbsp gluten free soy sauce

2 tbsp maple syrup

Juice and zest of one large lemon

1 tsp brown mustard

2 cloves garlic, minced

1/2 tsp cornstarch

1/4 medium red onion, diced

1 tsp neutral oil

8-9 fresh basil leaves, rolled and cut into ribbons

Salt to taste

步驟

Set oven to 400F. After pressing your tofu, pat your tofu dry and cut into 16 even cube pieces. Place tofu pieces into a large tupperware container and add in soy sauce, white wine vinegar, nutritional yeast and garlic.

Seal tupperware container tightly and gently shake to coat tofu evenly.

Add tofu onto a line baking sheet, making sure each pieces is spread out and isn’t touching another piece of tofu.

Place baking sheet in the oven and bake for 20 minutes until the edges become golden and set aside.

In a small bowl combine the remaining soy sauce, maple syrup, lemon juice and zest, brown mustard, garlic, and cornstarch and mix well with a fork to combine making sure there are no additional clumps of cornstarch remaining.

In a pan over medium heat, sauté your onion with a pinch of salt until softened. Add in your tofu and your lemon sauce and sauté for about a minute until sauce thickens.

Remove pan from heat and stir in basil. Taste and adjust salt as desired.