Ingredients
Equipment
Method
- Press tofu for at least 20 minutes if not using super-firm. Cut into 1-inch cubes and pat very dry.
- In a bowl or bag, toss tofu cubes with cornstarch, salt, and black pepper until evenly coated.
- Heat neutral oil in a large skillet over medium-high heat. Fry tofu in a single layer (work in batches), 2–3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.
- Wipe the skillet, reduce heat to medium, and add olive oil or vegan butter. Sauté garlic and ginger 30–60 seconds until fragrant but not browned.
- Add vegetable broth, lemon juice, lemon zest, coconut milk, maple syrup, and soy sauce (if using). Stir and bring to a gentle simmer.
- If a thicker sauce is desired, whisk in the cornstarch slurry and simmer 1–2 minutes until glossy and slightly thickened. Taste and adjust sweetness or salt.
- Return crispy tofu to the skillet and toss gently to coat, 1–2 minutes—avoid over-sitting so tofu stays crisp.
- Remove from heat, garnish with chopped green onions, sesame seeds, and lemon slices. Serve immediately over rice or noodles.
Notes
Press extra-firm tofu well to remove moisture for the best crisp. Coat tofu in cornstarch for a shatter-glass crust and avoid crowding the pan when frying. Use fresh lemon juice and zest for vibrant flavor. Store sauce and tofu separately for meal prep to preserve crunch, or re-crisp tofu briefly in a hot skillet or air fryer before saucing.
