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Lemon tofu (v)

Inspired by lemon chicken, with a nod to this recipe on Nine MSN and this recipe on Taste.com.au.
Serves 3.
I made this without ginger and with carrot instead of bok choi, but I am listing what I would do in future.

Original post (with pictures) here.

1 packet (350g) firm tofu, drained, sliced and pressed
1/2 cup lemon juice (the juice of 1 medium lemon)
1 tbsp soy sauce
1 tbsp fresh ginger, chopped
2 tbsp cornflour
2 tsp palm sugar, chopped
1/2 cup vegetable stock
1 small onion or 2 shallots, diced
1/2 cup water chestnuts (or vegetables of choice)
2 bok choi, chopped (or vegetables of choice)
Oil, to taste

Rice, to serve

1. While your tofu is pressing, combine the lemon juice, soy sauce, ginger, cornflour, palm sugar and vegetable stock in a small saucepan. Stir over medium-high heat until approaching boiling point. When nearly boiling, reduce the heat and continue stirring for another 2 - 3 minutes, until the sauce thickens.
2. Set the sauce aside and allow to cool until just warm.
3. Marinate the tofu in the lemon sauce for at least 30 minutes, but preferably for longer.
4. When the tofu is nearly ready, heat oil in a non-stick pan and saute the onion until just soft. Add the tofu and cook until golden, turning occasionally. The crispiness will depend on how much oil you use.
5. Remove the tofu from the pan and set aside while you cook the vegetables. The tofu will crisp up on standing. When the vegetables are cooked, return the tofu to the pan and heat through for 5 - 10 minutes.