Chinese Lemon Tofu

Chinese Lemon Tofu features crispy, golden tofu nuggets drenched in a bright, sticky, and tart lemon sauce. Serve with rice and lemon slices for an irresistible takeout-style meal! Ready in 30 minutes. Vegan, Gluten-Free, Oil-Free Option.

Course Main

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 8

Cook Time 32

Total Time 40

Servings servings

Calories 219kcal

Author Caitlin Shoemaker

Ingredients

For the Tofu:

1 14- ounce block extra firm tofu pressed
1 tablespoons avocado oil
1 tablespoons low-sodium tamari or soy sauce
1/4 cup cornstarch

For the Lemon Sauce:

2 teaspoons avocado oil
2 green onions divided into white/green portions and sliced
3-5 cloves garlic finely minced
1 " knob of ginger peeled and finely minced or grated
1/2 teaspoon freshly ground black pepper optional, for lemon pepper tofu
2 tablespoons low-sodium tamari or soy sauce
1/4 cup cane sugar
2 teaspoons cornstarch
1/3 cup imitation “chicken” broth or sub vegetable broth
1/4 cup fresh lemon juice about 1-2 lemons
1 teaspoon lemon zest about 1 lemon
1 teaspoon sesame seeds

Serving Suggestions: Lemon slices, cooked rice, steamed veggies, etc.

US Customary - Metric

Instructions

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like texture, or cut into small cubes.
Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.
Make the Sauce: In the meantime, zest the lemon and set aside. In a medium bowl or glass measuring cup, whisk the vegetable broth, lemon juice, tamari, sugar, and cornstarch together until the sugar dissolves. Set aside.
Sauté Aromatics: Warm the oil in a medium pan over medium heat. Once warm, add the white parts of the green onion, garlic, ginger, and optional pepper. Sauté for 60 seconds, then add in the lemon sauce. Bring to a simmer over medium heat and cook for 3 to 5 minutes, stirring occasionally. Add the lemon zest to the sauce and sauté for one more minute.
Final Touches: Remove the tofu from the oven and add it to the pan, coating all sides of the tofu in the glossy lemon sauce. Stir in the sesame seeds and mix well.
Serve & Store: Serve warm over rice and topped with green onions and lemon slices, or as desired. Leftovers will keep in the fridge for up to 5 days.

Notes

Gluten-Free: This recipe is gluten-free as written as long as you use gluten-free soy sauce or tamari.
Oil-Free: Make my Crispy Tofu instead and sauté the aromatics in step 4 in 2 tablespoons of additional water or vegetable broth instead of oil.

Nutrition