Lemon Tofu
- Super simple
- 0:35 m
- 15 ingredients
This fresh and zesty take on the popular Chinese takeout classic is full of bright, citrusy flavour. It's sweet, sour, tangy and tasty, perfect on its own or in a Chinese-style spread. As long as your tofu is pressed, it can be on the table in the time that it takes to cook your rice, so it's a great midweek option for when you want something light and flavourful in a hurry.
Serves: 2
Ingredients
For the tofu
- 3 tbsp flour
- 1 x 280g block of firm tofu
- 60g cornflour
- 250ml vegetable oil - for deep-frying
For the marinade
- 2 tbsp soy sauce
- 1 tbsp water
- 1 garlic clove
- 2 inches of ginger
- chilli flakes
For the lemon sauce
- 3 tbsp water
- 1 tbsp cornflour
- 15ml agave syrup
- salt to taste
- Juice of 1 lemon
- juice of ½ lemon
For the rice
- 150g basmati rice
- 475ml boiling water
To serve
- 1 tbsp sesame seeds
- 2 spring onions
Before you start
Tofu press or 2 clean kitchen towels and a weight l Small saucepan l Small saucepan with a lid l Wok l Line a large plate with paper towels
Step 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
Ingredients
- 3 tbsp flour
- 2 tbsp soy sauce
- 1 tbsp water
- 2 spring onions
- 1 garlic clove
- 2 inches of ginger
- 1 x 280g block of firm tofu
- 60g cornflour
- 250ml vegetable oil - for deep-frying
- Juice of 1 lemon
Step 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
Ingredients
- 3 tbsp water
- 1 tbsp cornflour
- 15ml agave syrup
- salt to taste
Step 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
Ingredients
- 150g basmati rice
- 475ml boiling water
- chilli flakes
Step 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
Step 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
Ingredients
- 1 tbsp sesame seeds
- juice of ½ lemon