Vegan Sticky Lemon Tofu
Crispy, baked tofu. Tossed in a sticky, sweet, salty and tangy Asian lemon sauce. So much better than take out!
Servings: 4
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
- 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.
- 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.
- Bake the tofu at 425 degrees for 30-40 minutes, flipping half way through baking, until the tofu is nice and brown and crispy.
- 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.
- Heat a wok or sauce pan on medium high, then add the soy sauce, agave, lemon juice, and veggie broth. Whisk to combine.
- 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.
- 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.
- Once the tofu is brown and crisp, add the tofu to the pan, and toss in the sauce, coating all the tofu.
- Serve immediately with rice and/or veggies.
Notes
For another gluten free option, you can use liquid aminos instead of soy sauce.