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Sticky Lemon Tofu (Crispy & Vegan!)

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Prep Time 15 minutes
Cook Time 15 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 14 oz Extra-firm tofu, pressed and cubed
  • 2 tbsp Cornstarch (for coating)
  • 2 tbsp Vegetable oil (for pan-frying)
  • 1/4 cup Fresh lemon juice (about 2 lemons)
  • 3 tbsp Maple syrup or agave nectar
  • 2 tbsp Soy sauce (or tamari)
  • 1 tbsp Rice vinegar
  • 2 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 1 tsp Cornstarch (for sauce)

Method
 

Main
  1. Toss the pressed tofu cubes in 2 tablespoons of cornstarch until evenly coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu and pan-fry for 7-8 minutes, turning occasionally, until golden and crispy on all sides. Remove from pan and set aside.
  3. In a small bowl, whisk together the lemon juice, maple syrup, soy sauce, rice vinegar, garlic, ginger, and 1 teaspoon of cornstarch until smooth.
  4. Pour the sauce into the empty skillet over medium-low heat. Let it bubble and thicken for 1-2 minutes.
  5. Add the crispy tofu back into the skillet and toss quickly to coat in the sticky lemon glaze.
  6. Remove from heat immediately to retain crispiness. Garnish with sesame seeds and green onions.