Chinese Lemon Tofu.
May 13th, 2012
This dish is a take on the chinese restaurant favourite, lemon chicken. It isn’t really a dish you would eat as a single main course, but as part of larger chinese feast.
Makes enough for four to six as part of a larger chinese feast.
Ingredients.
Sauce
- 1/4 cup lemon juice
- 1/2 teaspoon zest
- 1/2 teaspoon minced ginger
- 1/4 cup vegetable stock
- 4 teaspoons sugar
- 2 teaspoons corn flour
- 2 teaspoons maple syrup
- Salt
Tofu
- 450 grams (1 pound) firm tofu
- 1/2 cup corn flour
- Oil for frying (I use rice bran oil, but peanut, canola or vegetable oils are good too.)
Method.
Start by cutting the tofu into 1/2 inch slabs and press the water out by wrapping the tofu in paper towel and placing a weight on top – I use a bread board with a mortar and pestle on top.
Combine the sauce ingredients together in a small saucepan and simmer over a low heat for two minutes until the sauce is thickened. Set the sauce aside.
Cut the tofu into 1 inch cubes and toss in the corn flour. Heat an inch of oil in a frypan, then fry the tofu until it is lightly golden. Drain the tofu, toss it in the sauce and serve.