Vegan Sticky Lemon Tofu
As seen on Rabbit and Wolves
This recipe is a simple way to add a kick of tangy sweetness to your tofu!
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
As seen on Rabbit and Wolves
Press the tofu before hand. Cut the block of tofu into cubes, and toss in olive oil with a few pinches of salt and pepper.
If using an oven:
Preheat the oven to 425 degrees. 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.
If using an air fryer:
Place tofu into basket. Set for 390 degrees Fahrenheit and bake for about 9-10 minutes (feel free to bake for longer if you want it crispier). Take basket out every few minutes to shake.
As the tofu bakes, prepare the lemon sauce. Wait about 10 minutes before starting—it only takes a few minutes to make.
Heat a wok or small saucepan over medium-high heat. Combine the soy sauce, agave, lemon juice, and vegetable broth. Whisk everything together until well mixed.
Once the mixture starts to simmer, lower the heat to medium-low. In a separate bowl, mix the cornstarch with water until smooth, then pour it into the sauce while whisking.
Let the sauce cook for another minute or two on low heat, whisking frequently, until it thickens to your liking. Stir in the lemon zest and taste the sauce. You can tweak it here—add a bit more soy sauce if it needs salt, more agave for sweetness, or an extra squeeze of lemon for brightness. Keep the sauce warm on low heat until the tofu is ready.
When the tofu is golden and crisp, transfer it into the pan with the sauce and toss to coat evenly.
Serve hot with your choice of rice and/or vegetables.
ENJOY!