Sticky Lemon Tofu #sidedish #vegetarian

This Sticky Lemon Tofu is sweet, harsh and sticky-simply like take out lemon chicken. You'll never realize its normally improved with dates!

Notwithstanding being half Chinese, I was never extremely a devotee of Chinese food. I never truly pined for it despite the fact that its loaded with sugar, MSG and every one of the synthetic concoctions that make it "so great". Several dishes I loved however was soaked in sticky, sweet and harsh sauces: orange sauce, sweet and acrid sauce, kung pao sauce, general tso sauce and sticky lemon sauce… just to give some examples.

Theres no uncertainty take out is helpful, however when a formula is this simple to make makes it justified, despite all the trouble to put in a couple of additional minutes to make a more advantageous form at home! I promise it's likewise much more spending agreeable per serving.

Also try our recipe Coconut Crusted Tofu with Sweet Chili Sauce

Vegan Sticky Lemon Tofu - Crispy, baked tofu. Tossed in a sticky, sweet, salty and tangy Asian lemon sauce.. Better than take out in every way! Fast, easy, healthy and delicious!

Ingredients

• 15 oz.( 1 block) Extra firm tofu
• 1 Tablespoon Olive oil
• A few pinches of Salt and Pepper
• 2 Tablespoons Soy sauce or gluten free Tamari
• 1/3 Cup Agave syrup
• Juice of 1 Lemon
• Zest of 1 Lemon
• 1/2 Cup Vegetable broth
• 1 Tablespoon Corn starch
• 1 Tablespoon Water
• Steamed rice or veggies for serving

Instructions

1. 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.
2. 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.
3. Bake the tofu at 425 degrees for 30-40 minutes, flipping half way through baking, until the tofu is nice and brown and crispy.
4. 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.
5. Heat a wok or sauce pan on medium high, then add the soy sauce, agave, lemon juice, and veggie broth.
6. Whisk to combine.
7. 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.
8. 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.
9. Once the tofu is brown and crisp, add the tofu to the pan, and toss in the sauce, coating all the tofu.
10. Serve immediately with rice and/or veggies. 

Read more our recipe : Hawaiian Margaritas

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