A simple marinade for tofu that has a bright and fresh lemony flavor. Pan frying the pressed tofu in arrowroot flour creates a crispy outside that is so tender on the inside. This recipe can be used year round with a side of any vegetable of your choice forming a complete meal. You also might want to check out a blog post I wrote a little while back on how to successfully press tofu so that you always have a fabulous tofu.
2 blocks extra firm tofu, pressed and drained
1 tablespoon brown rice vinegar
1 tablespoon agave
½ tsp sea salt
½ tsp ground black pepper
1 cup arrowroot powder, for dredging
2 tablespoon neutral tasting oil (refined coconut or canola preferred)
½ cup vegetable broth
1/3 cup fresh lemon juice
1 tablespoon agave
2 tablespoon sesame oil
1 inch knob finely grated ginger
1 tablespoon arrowroot powder, diluted with 1 ½ tablespoon water
2-3 sliced lemon wedges, for serving
Toasted Sesame Seeds, for serving
- Press the tofu over a rack for about 10 minutes, or check out this product I reviewed on pressing tofu, which I now use regularly.
- Slice into about ¼ inch thick strips. Drizzle the strips with the rice vinegar and agave and sprinkle with sea salt and pepper. Allow the marinate to coat the tofu for 10-30 minutes.
- While the tofu is marinating, create your lemon sauce by combining all ingredients except arrowroot and water in a sauce pan. Heat for approximately 3 minutes and add arrowroot slurry. Whisk and cook for only one additional minute. Set aside, covered to keep warm.
- Pre-heat a large skillet and add the oil.
- Place 1 cup arrowroot powder in a large dish and dredge each piece of the tofu in the arrowroot.
- Sauté coated tofu on each side for approximately 3 minutes, or until the tofu is golden.
- When the tofu is finished, place on platter and top with lemon sauce. Sprinkle with toasted sesame seeds and lemon wedges.