Long overdue, the ol’ blog finally has a new look. Google made me do it with all that mobilegeddon talk (nothing like a deadline to get me off of my bum). Please excuse the ongoing work while I continue updating and tweaking, and if you see anything wonky, please let me know.
Meanwhile, back in the kitchen, I have a bounty of freshly picked backyard lemons to use up. As I’m not a big lemonade drinker, I figured I would make lemon tofu. It’s basically roasted tofu cubes tossed in Chinese lemon sauce.
I’m a huge fan of roasted tofu, I’ve used it many times with various sauces, from buffalo style to leeks and black bean to pesto. It only takes 1 teaspoon of oil so it’s a bit healthier than pan-frying. I also made the lemon sauce lighter and not super sweet but you can easily adjust both to your own taste.
All of that worked out well, but wouldn’t you know it, the recipe uses up a grand total of one lemon. One. I still have to figure out what to do with the rest of them lemons.
Preheat the oven to 450 degrees.
In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on one side, flip over to the other side and roast for another 15 minutes for a total of 30 minutes. While the tofu is roasting, make the lemon sauce.
1 teaspoon oil
1 garlic clove, minced
1/2 tablespoon fresh ginger, minced
1 cup vegetable stock
1 teaspoon lemon zest
Juice of 1 lemon, about 4 tablespoons
1 tablespoon brown sugar
1 tablespoon agave nectar or to taste
Salt to taste
1 tablespoon cornstarch mixed with 1 tablespoon water
Heat a wok to hot and add the oil, swirl to coat the wok. Add the garlic and ginger, and stir-fry for a few seconds. Add the vegetable stock, lemon zest and juice, brown sugar, agave nectar to taste and salt to taste, bring to a boil. Turn down the heat and let simmer until the sugar is completely dissolved. To thicken the sauce, slowly add in the cornstarch mixture until it’s the desired thickness. I rarely use all of the cornstarch mixture as I prefer my sauce to be on the thinner side.
When ready to serve, transfer most of the sauce to a bowl. Then add the tofu to the pan and spoon as much sauce as desired onto the tofu and toss until thoroughly coated. Garnish with the green onions and sesame seeds and serve immediately with white rice and a side vegetable such as broccoli.