Lemon pepper tofu

Lemon pepper tofu

This lemon pepper tofu is the perfect combination of sweet, salty and zesty. Serve up with some fluffy rice for the perfect fakeaway week night meal.

Notes- you can cook the breaded tofu in the sauce or you can serve the sauce on the side and pour over if you prefer the pieces to be crunchy still.

​Ingredients

• 280g Tofu

• 100g Panko breadcrumbs

• Zest of 1 lemon

• ½ tsp black pepper

• 1 tsp Salt

• 250ml Soy milk

• 2 tbsp Lemon juice

Sauce -

• Juice of ½ a Lemon

• 100ml veg stock

• 1 tbsp Cornflour mixed with 2 tbsp water

• 1 tbsp Sugar

• Zest of half a lemon

Method

1. Mix the 2 tbsp lemon juice and soy milk in a bowl and set aside.

2. In a separate bowl combine the panko breadcrumbs, black pepper, salt and lemon zest.

3. Tear up the tofu into bitesize chunks and dip each piece into the soy milk mixture then into the panko breadcrumb bowl. Make sure the pieces are coated in the panko all the way round.

4. Fry these in small batches until they are golden brown on all sides and set aside.

5. Remove the remaining oil from the pan.

6. Mix all of the sauce ingredients and pour into the pan. Cook on low heat until bubbling lightly.

7. Add in the crumbed tofu and stir until each piece is coated in the sauce.

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Click here to watch the recipe video