Lemon Tofu

Super simple
Super simple
Super simple
Super simple
0:35 m

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.

Start cooking ➞




For the tofu

<item-todo-done>3 tbsp flour<item-todo-done><item-todo-done>1 x 280g block of firm tofu<item-todo-done><item-todo-done>60g cornflour<item-todo-done><item-todo-done>250ml vegetable oil - for deep-frying<item-todo-done>

For the marinade

<item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 inches of ginger<item-todo-done><item-todo-done> chilli flakes<item-todo-done>

For the lemon sauce

<item-todo-done>3 tbsp water<item-todo-done><item-todo-done>1 tbsp cornflour<item-todo-done><item-todo-done>15ml agave syrup<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done> juice of ½ lemon<item-todo-done>

For the rice

<item-todo-done>150g basmati rice<item-todo-done><item-todo-done>475ml boiling water<item-todo-done>

To serve

<item-todo-done>1 tbsp sesame seeds<item-todo-done><item-todo-done>2 spring onions<item-todo-done>

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

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

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

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

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

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
//Sources //