Vegan Lemon Tofu Bosh TV

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