Lemon Tofu with rice

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat the tofu dry with a kitchen towel and cut into 2.5 cm cubes. Place into a bowl and top with soy sauce. Very carefully toss the tofu in the sauce and then let it marinate for 5 minutes.

Step 2

2.Scatter the cornflour onto a tray and place the individual marinated tofu pieces into it. Turn each piece of tofu in the cornflour until coated on all sides and then set aside.

Step 3

3.Heat a large fry pan on medium high. When hot, add the oil and allow to heat up for 30 seconds. Carefully add the tofu to the oil, one piece at a time (to avoid any oil splatters) and fry on each side for 1 minute or so, turning until golden and crispy all around. Place the tofu onto kitchen paper or a towel to drain off any excess oil.

Step 4

4.Make the sauce. Heat a saucepan on medium. Add the sesame oil, garlic and ginger and stir for 30 seconds until fragrant. Add the vegetable stock, 4 tablespoons of the lemon juice, honey, salt, and stir until it comes to a boil. Add the cornflour slurry and stir until it's thick. Taste, and if you'd like more lemon, add the remaining 1 tablespoon of juice. Remove from the heat.

Step 5

5.Add the tofu to the sauce and toss briefly. Top with spring onions and serve with rice.