This Sticky Lemon Ginger Tofu (vegan) is a delicious way to eat tofu.
Author:Kristi
Prep Time:5
Cook Time:35
Total Time:40 minutes
Yield:21x
Category:dinner
Method:oven
Cuisine:asian fusion
Scale
Ingredients
Tofu
1 block extra firm tofu - pressed* and cubed
1 tablespoon arrowroot starch
1 tablespoon nutritional yeast
1 tablespoon avocado oil (sub oil of choice)
1/2 tablespoon soy sauce
salt/pepper to taste
1/2 teaspoon garlic powder
Sauce
3 tablespoons water
2-3 tablespoons soy sauce (adjust to your saltiness preference)
1 tablespoon maple syrup
juice from 1 large lemon
1/2 teaspoon grated ginger
1/2 teaspoon mustard
1/2 teaspoon garlic powder
1 tablespoon arrowroot starch or cornstarch
salt/pepper to taste (you will need little to no salt because of the soy sauce)
Instructions
Preheat oven to 425 degrees.
Add tofu to a bowl and toss with starch and all other tofu ingredients until tofu is fully coated. Add tofu to a sheet pan lined with parchment paper. Bake for 30-35 minutes.
To make your sauce add all sauce ingredients to a bowl and mix until combined. Transfer sauce to a sauce pan over medium heat. Whisk until sauce has thickened, this will take about 2 minutes.
Toss tofu with sauce and serve with your favorite toppings and sides. I went with quinoa and brussels sprouts.
Notes
*To press my tofu I simply wrap the tofu in a paper towel and push out some of the water.