Lemon Tofu
This baked lemon tofu is coated in a bright lemon garlic sauce that's sweet, tangy, and full of fresh citrus flavor. Made with Big Mountain Soy-Free Tofu, it's an easy plant-based dinner that's ready in about 30 minutes.
Serving Size 2
Ingredients
Tofu
- 340 g Big Mountain Soy-Free Tofu, cubed
- 1 tablespoon cornstarch
- 1 tablespoon regular soy sauce
- 1 tablespoon oil
Lemon Sauce
- ½ cup vegetable broth
- 1 teaspoon oil
- 4 cloves garlic, minced
- 1 tablespoon regular soy sauce
- ¼ cup fresh lemon juice
- 3 tablespoons granulated sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 400°F.
- Toss the tofu with the soy sauce, oil, and cornstarch until evenly coated.
- Arrange on a baking sheet in a single layer and bake for 8 minutes. Flip and bake for another 8 minutes.
- Heat 1 teaspoon oil in a skillet over medium heat. Cook the garlic for about 30 seconds.
- Add the vegetable broth, soy sauce, lemon juice, sugar, and honey. Bring to a gentle simmer.
- Stir together the cornstarch and water. Add to the sauce while stirring until thickened.
- Add the baked tofu and gently toss to coat.
- Serve immediately with rice and vegetables if desired.
Video
Notes
I tested this recipe with Big Mountain Soy-Free Tofu.
Fresh lemon juice gives the best flavor.
Regular soy sauce works best. Avoid dark soy sauce because it makes the sauce darker and overpowers the lemon.
For a vegan version, replace the honey with maple syrup.
