Baked sticky lemon tofu
This recipe for baked tofu covered with a delicious sweet and sour sticky lemon and honey sauce is an excellent example that those who are convinced that recipes with tofu do not taste good are wrong. A correct way to treat and cook tofu guarantees a tasty and also healthy dish. In this version I want to invite you to try this baked tofu which becomes crunchy on the outside but at the same time soft on the inside. It is garnished with a delicious, sticky sweet and sour lemon sauce that makes this dish super flavourful. It is perfect served with cookied rice or quinoa. Perfect for Asian flavors lovers.
Crispy outside and soft inside baked tofu covered with a sticky sweet and sour lemon and honey sauce.
Ingredients
- 375 g of natural flavoured firm tofu
- 1 tablespoon of olive oil
- a pinch of salt
- 3 tablespoons of soy sauce (low sodium)
- 2 tablespoon honey
- 1 lemon (zest + juice)
- 1/2 (half) cup of vegetable broth
- 1 tablespoon of cornstarch
- 2 tablespoons of cold water
- quinoa or rice
- chilli flakes or sesame seeds (optional)
- Read instructions below.
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Notes
15 min – 2 hours waiting time.
Instructions baked sticky lemon tofu
Firstly we need to remove the excess liquid in the tofu. Pat it dry with paper towels. Put it on a plate and cover with another plate or a cutting board. Add some weight that will work as a tofu press. Normally I let my tofu rest in this way for 2 hours or all night. If you are in a hurry, add more weight and squeeze the tofu for at least 20 minutes.
Then add a tablespoon of olive oil and a pinch of salt and toss to cover all the tofu.
Place on a baking tray covered with baking paper and bake in a preheated static oven at 200 °C for 40 minutes until tit becomes crispy on the outside.
While the tofu is baking cook the rice or quinoa following the instructions on the box and prepare the sauce.
Sweet and sour lemon and honey sauce
In a large pan, pour half a cup of vegetable broth, three tablespoons of soy sauce (I use the green one with low salt), 2 tablespoons of honey, lemon zest from one lemon and all its juice. Stir, turn on the flame and bring to the boil.
Before thickening the sauce, taste and adjust the sweet and sour balance according to your preferences by adding more soy sauce or lemon juice.
In a small glass, mix a generous tablespoon of cornstarch and two tablespoons of cold water. Add prepared mixture into the honey and lemon sauce and mix immediately to prevent any lumps. Cook until the sauce thickens.
Take the tofu from the oven and add it to the prepared sauce. Cook everything in a pan for a minute to completely cover it.
Add prepared sticky tofu to your rice or hot quinoa and garnish as desired with sesame seeds or chilli flakes.
For the sole photographic purpose I have added a few strips of baby spinach but it is not absolutely necessary. Serve immediately.
p.s. If you like sweet and sour recipes check out my Fish tacos – spiced hake, sweet and sour garnish and yogurt sauce. (photo below)
