When I was a kid my dad used to make lemon chicken. I loved the sauce he made so much and asked for extras so often that he started making four times the amount in the recipe so I could essentially turn my rice into soup with it. God it was good. I think about that sauce a lot but apart from the lemons, I have no idea what went into it. So this is my version, made up on the spot today as an attempt to replicate his one. It wasn’t quite the same, but it was really, really good. I’m chuffed with it. It’s also super easy. If you haven’t cooked with tofu before start with this. 3 steps. No problem
Lemon Chilli Tofu (play around with the measurements if you want it more/less lemony, spicier, sweeter etc) .
1 block of tofu
2-3 tbsp cornflour
Sesame oil (for frying)
1/3 cup honey (or agave syrup)
1 tbsp Sesame seeds
Juice of 1 lemon
1/2 red chilli
1cm ginger, grated
1 clove of garlic, chopped
2 tbsp soy sauce .
1. Remove the tofu from the packet and wrap in a clean tea towel. Put a chopping board or baking tray on top of the tofu and weigh down with something heavy (skillet/cookbooks). Press for at least 20 minutes but the longer the better. Once pressed cut into cubes and coat in the cornflour.
2. Mix the rest of the ingredients in a bowl and set aside. Heat some sesame oil in the pan and add the tofu. Fry until it starts to crisp up.
3. Add 3 quarters of the sauce and let it reduce and become sticky and lovely. Just before you’re about to dish up, pour the rest of the sauce over, stir and serve straight onto egg fried rice, some chopped spring onions and a sprinkling of red chilli. Delicious! #todaywecooked #tofu #midweekmeals #homecooking #familyfoodtribe #britainsbesthomecooks_ #eatthemtodefeatthem #f52lemon #mysainsburyshome #bluedragonlegend