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Ingredients
tofu
| extra firm tofu: 1 lb (pressed) |
| water: 1 1/2 cups |
| soy sauce: 1/4 cup |
| nutritional yeast flakes: 3 Tbl |
| onion powder: 1/2 tsp |
| garlic powder: 1/2 tsp |
breading
| cornstarch: 2 Tbl |
| sherry (wine): 1 Tbl |
| soy sauce: 1/2 Tbl |
| white pepper (ground): 1/8 tsp (dash, optional) |
| all-purpose flour (unsifted): 1 cup (as needed) |
| vegetable oil: 4 cups (as needed) |
sauce
| soup - vegetable broth: 1/4 cup |
| raw sugar: 3 Tbl |
| lemon juice: 3 Tbl |
| sea salt: 1/4 tsp |
| cornstarch: 1/2 Tbl |
| sesame oil: 1 tsp (roasted sesame oil) |
optional garnish
| lemons: 1 (cut into slices, for garnish (optional)) |
lemon tofu
User rating:
Like health food, but deep-fried.
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Prep Time
15 min -
Cook Time
15 min -
Servings
2 serving(s)
Tags
Drain the water away from the tofu and cut it into 16 pieces (about 1/4 inch thick). Mix the water, soy sauce, nutritional yeast flakes, onion powder, and garlic powder together. Marinate the tofu in this mixture for at least eight hours. Can be refrigerated for up to two weeks. Shake daily.
Remove tofu from marinade and drain. For the breading, mix the corn starch, sherry (grape juice is fine), soy sauce, and white pepper if using. Coat the drained tofu in the cornstarch mixture. Dredge the tofu pieces in the flour to coat. Heat the oil in a large wok or heavy skillet, and fry the flour-coated tofu pieces until golden brown. Remove and drain on paper towels.
Remove all but 1 Tablespoon of the oil from the wok or skillet. Combine the sauce ingredients, add to the skillet, and stir over high heat until thickened and bubbly. Place the tofu pieces on a serving plate, pour the sauce evenly over the top, and serve immediately.