Lemon Tofu

Lemon Tofu

Lemon tofu is one of those recipes we keep coming back to, again and again. There's something about that combination of bright, zingy lemon and savoury, sticky sauce that just works so well with crispy tofu. We love how it manages to feel fresh and comforting at the same time, proper weeknight dinner energy but impressive enough to make for friends. It's got that sweet-sour punch you'd expect from a great Chinese takeaway, but you made it yourself, which honestly makes it taste even better. Trust us, once you've had this, you'll be making it on rotation.

Cook: 35 min
Serves 2

Before You Start

  • Tofu pressed for at least 10 minutes
  • Wok
  • Small saucepan
  • Large saucepan with lid
  • Paper towels or clean kitchen towels (for lining plate)
  • Small bowl for cornflour slurry
  • Microplane or fine grater (for zesting lemon)

Ingredients

  • 3 tbsp flour
  • 1 x 280g block of firm tofu
  • 60g cornflour
  • 250ml vegetable oil - for deep-frying
  • 2 tbsp soy sauce
  • 1 tbsp water
  • 1 garlic clove
  • 2 inches of ginger
  • chilli flakes
  • 3 tbsp water
  • 1 tbsp cornflour
  • 15ml agave syrup
  • salt to taste
  • Juice of 1 lemon
  • juice of ½ lemon
  • 150g basmati rice
  • 475ml boiling water
  • 1 tbsp sesame seeds
  • 2 spring onions

Method

1

Prepare the ingredients

  • Press the tofu for at least 10 minutes using the tofu press or place it between two clean kitchen towels, lay it on a plate, and put a weight on top
  • Peel and grate the garlic and ginger
  • Zest the lemon for the sauce and cut it in half
  • Slice the spring onions
  • Make the marinade by putting the soy sauce, water, garlic, ginger, and chilli flakes into a bowl and stir to combine
  • Take the tofu out of the press and rip it into strips no more than 1/2 inch thick
  • Put them in the bowl and stir to coat them in the marinade
  • Cover and set aside
2

Make the lemon sauce

  • Put the 3 tablespoons of water and tablespoon of cornflour into a small bowl and mix to make a slurry
  • Put the small pan over medium heat
  • Add the syrup, lemon zest, and juice and bring to a gentle simmer
  • Add the cornflour slurry and stir to combine
  • Turn the heat right down
3

Cook the rice

  • Rinse the rice under cold running water and tip it into the saucepan
  • Put the pan on the stove, add the boiling water, and a pinch of salt, cover, and bring to a boil over high heat
  • Stir once to loosen, then reduce the heat to a very low simmer, cover and cook for exactly 12 minutes
  • Take the pan off the heat and set it to one side, leaving the lid on but with a small gap to let out steam
4

Cook the tofu

  • Place the wok on high heat and add the oil
  • Heat to 180°C, or until the oil sizzles around the edges when you dip in a wooden spoon
  • Add the cornflour and flour to a bowl and stir to combine
  • Transfer the marinated tofu to the bowl and toss it in the flour to coat
  • Deep-fry the tofu in batches until the strips are crispy and golden
  • Transfer to the lined plate
5

Finish the lemon tofu and serve

  • Toss the crispy tofu pieces in the sticky lemon sauce, adding a splash more water if needed to loosen it
  • Spoon the rice into bowls then lay the tofu pieces over the top
  • Slice the remaining lemon half and place a wedge on each bowl
  • Garnish with the sliced spring onions and the sesame seeds and serve immediately

Tips & Variations

  • Press it well: We know it's tempting to skip the pressing step but don't. Even 10 minutes makes a huge difference to the texture. If you've got time, press it for longer and you'll get even crispier results.
  • Spice it up: If you like heat, add an extra pinch of chilli flakes to the marinade or finish the dish with some sliced fresh chilli. Henry always sneaks a bit more in than the recipe says.
  • Serve it right: This goes brilliantly with steamed jasmine rice or egg-free noodles to soak up all that sauce. A handful of sesame seeds scattered on top at the end adds a nice little crunch too.

Why This Works

The trick here is pressing the tofu properly before it goes anywhere near the pan. Getting that moisture out means you get genuinely crispy edges instead of a soggy mess, and crispy tofu is what holds up to that lemon sauce without falling apart. Ripping the tofu rather than cutting it also gives you more surface area and these jagged little edges that grab onto the sauce in the best possible way.