Sticky Lemon Tofu
Make simple yet satisfying fakeout sticky lemon tofu in 30 minutes with crispy tofu (pan-fried, air-fried, baked) smothered in lemon sauce!
Servings: 4 to 6
Calories: 153kcal
Equipment
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 to 2 lemons zest and juice (adjust to taste)
- ½ cup water
- 1 tablespoon cornstarch
- 2 tablespoons high-heat oil
- 1 pound extra firm tofu pressed and dried
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, zest and juice of one lemon, water, and cornstarch. Set aside.
- Heat the oil in a large pan over medium-high heat.
- Carefully place the tofu in the pan and cook until all sides are golden brown.
- Reduce the heat to low and pour in the lemon sauce. Stir gently to coat the tofu evenly.
- Cover with a lid, turn off the heat, and let the flavors absorb for 5 minutes.
Notes
- Use extra-firm tofu: (or super-firm) for the best chewy, crispy texture. Freeze and thaw it first for the 'meatiest' texture.
- Taste and adjust: i.e., more saltiness, acidity, sweetness, etc.
- For thinner/thicker sauce: Thin it with more water/broth. Thicken it with more cornstarch, added in a slurry to avoid lumps.
- For the crispiest tofu: Toss the tofu in cornstarch before cooking. Also, prepare the tofu and sauce separately, combining them when serving.
Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 577mg | Potassium: 218mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg
