Lemon Pepper Tofu
Perfectly golden, crispy tofu pieces in a zesty, sticky and sweet sauce. The perfect meal when you're craving a takeaway that is a fraction of the price.
Ingredients
- 280 g Tofu
- 100 g Panko breadcrumbs
- Zest of 1 lemon
- 1/2 tsp Black pepper
- 1 tsp Salt
- 250 ml Soy milk
- 2 tbsp Lemon juice
Sauce
- Juice of 1/2 a lemon
- 100 ml Vegetable stock
- 1 tbsp Cornflour mixed with 2 tbsp water
- 1 tbsp Sugar
- Zest of 1/2 a lemon
Instructions
- Mix the 2 tbsp lemon juice and soy milk in a bowl and set aside.
- In a separate bowl combine the panko breadcrumbs, black pepper, salt and lemon zest.
- Tear up the tofu into bitesize chunks and dip each piece into the soy milk mixture then into the panko breadcrumb bowl. Make sure the pieces are coated in the panko all the way round.
- Fry these in small batches until they are golden brown on all sides and set aside.
- Remove the remaining oil from the pan.
- Mix all of the sauce ingredients and pour into the pan. Cook on low heat until bubbling lightly.
- Add in the crumbed tofu and stir until each piece is coated in the sauce.
Notes
Crunchy tofu- You can cook the breaded tofu in the sauce or you can serve the sauce on the side and pour over if you prefer the pieces to be crunchy still.
Extra flavoursome tofu- If you have the time you can brine the tofu in salt water for 24 hours before cooking with it. Just rip the tofu pieces the same and leave to sit in a salt water mixture overnight. This will improve the flavour of the tofu.
Frying the tofu- When frying the tofu do so in small batches to ensure the pieces don’t stick together and get cooked evenly on all sides.