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Chinese Lemon Tofu Recipe

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This Chinese Lemon Tofu recipe features crispy baked tofu chunks tossed in a tangy, glossy lemon sauce infused with garlic, ginger, and green onions. Perfectly balanced with sweet, savory, and citrusy flavors, this plant-based dish is ideal served over rice for a delightful vegan meal that’s both easy to make and packed with flavor.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Tofu and Coating

  • 1 14-ounce block extra firm tofu, pressed
  • 1 tablespoon avocado oil
  • 1 tablespoon low-sodium tamari or soy sauce
  • 1/4 cup cornstarch
  • 2 teaspoons avocado oil
  • 2 green onions (divided into white and green portions, 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)

Sauce

  • 2 tablespoons low-sodium tamari or soy sauce
  • 1/4 cup cane sugar
  • 2 teaspoons cornstarch
  • 1/3 cup imitation chicken broth (or substitute vegetable broth)
  • 1/4 cup fresh lemon juice (about 1-2 lemons)
  • 1 teaspoon lemon zest (about 1 lemon)
  • 1 teaspoon sesame seeds

Instructions

  1. Prep: Preheat the oven to 425°F 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.
  2. Tofu: Place the tofu in a medium bowl and add 1 tablespoon avocado oil and 1 tablespoon low-sodium tamari. Toss gently with a spatula until the tofu pieces are evenly coated. Sprinkle the 1/4 cup cornstarch over the tofu and toss again to coat completely. Spread the tofu pieces out evenly on the prepared baking sheet so they are not touching. Bake on the top rack for 30 minutes, flipping the tofu halfway through baking for even crispness.
  3. Make the Sauce: While the tofu bakes, zest the lemon and set the zest aside. In a medium bowl or glass measuring cup, whisk together the imitation chicken broth, lemon juice, 2 tablespoons tamari, cane sugar, and 2 teaspoons cornstarch until the sugar dissolves completely. Set the sauce mixture aside.
  4. Sauté Aromatics: Heat 2 teaspoons avocado oil in a medium pan over medium heat. Once warm, add the white parts of the sliced green onions, minced garlic, minced ginger, and optional black pepper. Sauté for about 60 seconds until fragrant. Pour in the prepared lemon sauce mixture and bring to a gentle simmer. Let it cook for 3 to 5 minutes, stirring occasionally, until the sauce thickens. Stir in the lemon zest and sauté for an additional minute to meld the flavors.
  5. Final Touches: Remove the crispy tofu from the oven and carefully add it to the pan with the lemon sauce. Toss to coat all the tofu pieces evenly in the glossy sauce. Sprinkle in the sesame seeds and mix well to incorporate.
  6. Serve & Store: Serve the Chinese Lemon Tofu warm over steamed rice or your preferred grain. Garnish with the green parts of the sliced green onions and optional lemon slices for brightness. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Pressing the tofu well is important to achieve a crispy texture when baking.
  • You can adjust the sugar amount to make the sauce more or less sweet according to taste.
  • For a gluten-free version, use tamari that is certified gluten-free and check that the imitation chicken broth or vegetable broth is gluten-free.
  • If you prefer, substitute avocado oil with any neutral oil suitable for high-heat cooking, like grapeseed or sunflower oil.
  • This recipe is naturally vegan and vegetarian.
  • Serve with steamed vegetables or a side salad for a complete meal.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Chinese
  • Diet: Vegan

Find it online: https://recipeteach.com/chinese-lemon-tofu-recipe/