{"id":23612,"date":"2024-02-16T06:00:00","date_gmt":"2024-02-16T11:00:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=23612"},"modified":"2024-02-23T14:33:26","modified_gmt":"2024-02-23T19:33:26","slug":"chinese-lemon-tofu","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/chinese-lemon-tofu\/","title":{"rendered":"Chinese Lemon Tofu"},"content":{"rendered":"\n

Chinese Lemon Tofu<\/em><\/strong> features crispy, golden tofu nuggets drenched in a bright, sticky, and tart lemon sauce. Serve with rice and lemon slices for an irresistible takeout-style meal! Ready in 30 minutes. Vegan, Gluten-Free, Oil-Free Option.<\/em><\/p>\n\n\n\n

This Sticky Lemon Tofu Recipe<\/strong> is inspired by the Chinese-American takeout favorite Lemon Chicken, but has a plant-based twist. A 30-minute fuss-free meal that coats crispy baked tofu in a tangy and bright vegan lemon glaze for a flavor-packed bite, in every bite!<\/p>\n\n\n

Table of Contents<\/span><\/summary>
A Tangy Takeout Classic with a Vegan Twist<\/a><\/li>
Ingredients for Lemon Tofu<\/a><\/li>
How to Make Chinese Lemon Tofu<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Chinese Tofu<\/a><\/li>
Substitutions and Variations<\/a><\/li>
Chinese Lemon Tofu Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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A Tangy Takeout Classic with a Vegan Twist<\/strong><\/h2>\n\n\n\nI love Orange Tofu<\/a>, but I’m going to risk potential backlash here and say that Lemon Tofu is, perhaps, better? It still has a similar sweet, savory, and fragrant sauce, but the added acidity of lemon juice adds the perfect pop of tart flavor. So it’s like<\/em> orange tofu, but slightly <\/em>improved \ud83d\ude09<\/p>\n\n\n\n
Whether you need a foolproof weeknight dinner or you’re being more budget-conscious, this Baked Lemon Tofu has got you covered. Just like my Teriyaki Tofu<\/a> and Sesame Tofu<\/a>, it’s a takeout-inspired recipe that’s easy to make from the comfort of your home. All you need are a few wholesome plant-based ingredients and lots of lemon!<\/p>\n\n\n\n
What I really love is how this weeknight meal is truly foolproof<\/strong>. Pop the tofu bites in the oven so they can do their thing, then move on to the sticky lemon sauce. It’s savory, tangy, aromatic, and, best of all, easy to put together while the tofu bakes. Toss the crispy tofu nuggets in the sauce until they glisten or just eat the lemon sauce right out of the pan—I won’t judge!<\/p>\n\n<\/div><\/div>\n\n\n
Ingredients for Lemon Tofu<\/strong><\/h2>\n\n\n\n
You need a blend of delicious yet simple pantry staples for this takeout-at-home recipe:<\/p>\n\n\n\n
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Crispy tofu<\/strong>: Picture crispy-on-the-outside and meaty-on-the-inside tofu without deep frying! I’ve perfected crispy tofu with just 4 basic ingredients: extra firm tofu, neutral-tasting oil, tamari (or soy sauce), and cornstarch.<\/li>\n\n\n\n
Aromatics<\/strong>: Sautéed green onions, garlic, and fresh ginger give the lemon sauce a perfect blend of savory and subtly sweet flavor.<\/li>\n\n\n\n
Black pepper<\/strong>: Hear me out… the black pepper is technically optional in this recipe, but I personally feel that it should not be skipped! The lemon is nice and tangy, but the subtly spicy ground black pepper gives the sauce a punch of flavor that’s too good to miss.<\/li>\n\n\n\n
Broth<\/strong>: Use a vegan imitation “chicken” broth to upgrade the savory flavors. If you don’t have vegan “chicken” broth, use vegetable broth<\/a> instead.<\/li>\n\n\n\n
Lemon juice & lemon zest<\/strong>: Two essential ingredients, of course! Pick up a couple of lemons, grate the zest with a microplane, and juice them yourself to help the lemon sauce shine. Store-bought lemon juice is great in a pinch.<\/li>\n<\/ul>\n\n\n\n
How to Make Chinese Lemon Tofu<\/strong><\/h2>\n\n\n\n
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Tear<\/strong> the tofu into bite-sized chunks.<\/li>\n\n\n\n
Toss<\/strong> the tofu chunks with the oil and tamari until coated. Sprinkle<\/strong> the cornstarch on top and toss again.<\/li>\n\n\n\n
Bake<\/strong> the tofu until the pieces are crispy and golden.<\/li>\n\n\n\n
Meanwhile, whisk<\/strong> the broth, lemon juice, tamari, sugar, and cornstarch together.<\/li>\n\n\n\n
Warm<\/strong> the oil in a large pan. Once warm, sauté<\/strong> the white parts of the green onion, garlic, ginger, and black pepper. Pour<\/strong> in the lemon sauce and simmer for a few minutes before stirring<\/strong> in the lemon zest.<\/li>\n\n\n\n
Finally, add<\/strong> the baked tofu pieces to the pan and toss<\/strong> them in the lemon pepper sauce. Stir<\/strong> in the sesame seeds.<\/li>\n\n\n\n
Serve<\/strong> over rice and top with green onions and lemon slices.<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n\n
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Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Tear the tofu by hand<\/strong>. Ripping the brick of tofu by hand gives the bite-sized chunks a more satisfying meat-like texture and helps the sauce cling to every piece. You can always slice the tofu into small cubes if you prefer.<\/li>\n\n\n\n
Bake the tofu on the top rack<\/strong>. I always recommend baking tofu on the top rack in the oven because the direct heat yields crispier, golden-brown results.<\/li>\n\n\n\n
Consider freezing the tofu<\/strong>. Freezing and thawing tofu is the secret to ridiculously spongy and chewy tofu bites! According to this article<\/a> from Bon Appetit, the thawed tofu has large air pockets from the melted ice crystals, which hold onto delicious flavors to make every bite satisfyingly airy and chewy.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
Serving Suggestions<\/strong><\/h2>\n\n\n\n
Ditch the takeout menu and make Chinese lemon tofu for a quick weeknight dinner. The sticky and bright-tasting tofu is best served with steamed veggies, like broccoli, cauliflower, or asparagus, on top of a bed of fluffy white or brown rice. Garnish with lemon slices to bring some sunshine to the meal, then dig in.<\/p>\n\n\n\n
If you’re looking for more fuss-free Chinese takeout-inspired recipes, you’ll also love this General Tso’s Tofu<\/a>, this Vegan Fried Rice<\/a>, and this Garlic Green Bean Stir Fry<\/a>!<\/p>\n\n\n\n
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How to Store Chinese Tofu<\/strong><\/h2>\n\n\n\n
Store the leftover lemon tofu in an airtight container in the fridge for up to 5 days.<\/p>\n\n\n\n
I don’t recommend freezing the leftover tofu. Once it thaws, the tofu will lose its crispy crunch and get a little watery, which will water down the dish.<\/p>\n\n\n\n
You can reheat leftovers in the microwave for 1 1\/2 to 2 minutes or in a skillet on the stove over medium heat until warmed through. The reheated tofu won’t be as crispy as the fresh stuff, but the dish will still be delicious!<\/p>\n\n\n\n
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Substitutions and Variations<\/h2>\n\n\n\n
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Gluten-Free Option<\/strong>: The recipe is naturally gluten-free if you use tamari or gluten-free soy sauce.<\/li>\n\n\n\n
Oil-Free Option<\/strong>: Make my oil-free Crispy Tofu<\/a> instead and sauté the aromatics in 2 tablespoons of water or vegetable broth instead of oil.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/p>\n\n\n\n
What’s the difference between orange tofu and lemon tofu?<\/strong><\/strong> Both orange tofu<\/a> and lemon tofu are Chinese-American dishes that coat crispy tofu in sweet and tangy citrus glazes. The only difference is that in orange tofu, the sauce is made with orange juice, whereas in lemon tofu, we use lemon juice!<\/p> <\/div>
What kind of tofu should I use?<\/strong><\/strong>
I’d recommend sticking with extra firm tofu unless you can find super firm tofu. Both varieties aren’t very watery and have a nice, meaty texture. Firm tofu will also work well, but take the time to press out all of the excess water to help it crisp in the oven.<\/p> <\/div>
Do I have to press the tofu?<\/strong><\/strong> Yes, please take the time to press the tofu! Pressing out all of the water inside the tofu block will yield the crispiest results. To press the tofu, either use a Tofu Press<\/a> or wrap the block in a clean kitchen towel and place a heavy object on top<\/a>.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n
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Chinese Lemon Tofu<\/h2>\n\t\t