Vegan Sticky Lemon Tofu
Ingredients
- 15 oz.( 1 block) extra firm tofu
- 1 tablespoon olive oil
- a few pinches of salt and pepper
- 2 tablespoons soy sauce
- 1/3 cup agave syrup
- juice of 1 lemon
- zest of 1 lemon
- 1/2 cup vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- steamed rice or veggies for serving
- instructions
Preparation
Press the tofu before hand
I like to press it for a few hours, but press it for at least 15 minutes
When ready, preheat the oven to 425 degrees
Cut the block of tofu into cubes, and toss in the olive oil and a few pinches of salt and pepper
Then place each tofu cube in a single layer on a sheet pan
Bake the tofu at 425 degrees f for 30-40 minutes, flipping half way through baking, until the tofu is nice and brown and crispy
While the tofu is baking, make the lemon sauce
You can wait about 10 minutes or so, because the sauce will only take a few minutes
I like to use a wok, so i can toss the tofu in the sauce
Heat a wok or sauce pan on medium high, then add the soy sauce, agave, lemon juice, and veggie broth
Whisk to combine
Bring to a simmer, then reduce heat to medium low
Then whisk the corn starch and water together in a small bowl
Then, add it to the sauce
Whisk to combine
Simmer on low for a minute or 2, continuing to whisk, until the sauce is nice and thick
Stir in the lemon zest
Taste and adjust seasoning
Add a splash more soy sauce if it needs salt, or a bit more agave for sweetness, or a squeeze more lemon if needed
Keep hot on low until the tofu is done
Once the tofu is brown and crisp, add the tofu to the pan, and toss in the sauce, coating all the tofu
Serve immediately with rice and/or veggies
Enjoy ?
