Sticky Glazed Lemon Tofu
A vibrant and flavorful dish featuring tofu coated in a tangy, sweet, and slightly spicy glaze, perfect for any meal.
Equipment
- Skillet
- Airtight Container
Ingredients
- 16 oz super-firm tofu cut into 4 slices lengthwise, then each slice into 3
- 2 Tbsp lemon juice about 1 lemon
- 1 tsp avocado oil or any neutral oil
- Salt to taste
- 2 zest lemons divided; half for the marinade, half for the sauce
- 1/4 cup lemon juice about 2 lemons
- 1/4 cup maple syrup
- 3/4 cup vegetable stock
- 1 tsp ginger finely grated
- 1 tsp garlic about 1 clove, finely grated or crushed
- 2 tsp tamari or soy sauce
- 1/2-1 tsp red pepper flakes
- 2 tsp tapioca starch or corn starch
- 1-2 Tbsp toasted sesame seeds
Instructions
- Dry out the tofu by placing it in a skillet over medium heat with half the lemon zest and 2 tablespoons of lemon juice. Brown the tofu slices until golden, then cut into cubes.
- In the same skillet, prepare the sauce by combining the remaining lemon juice, lemon zest, 1/2 cup vegetable stock, maple syrup, ginger, garlic, tamari, and red pepper flakes. Bring to a boil.
- Whisk tapioca starch with the remaining 1/4 cup vegetable stock until smooth. Gradually add to the boiling sauce, stirring until thickened.
- Add the cubed tofu back to the skillet and gently toss to coat in the sauce. Cook for an additional 3-5 minutes.
- Adjust salt to taste and stir in toasted sesame seeds before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.