Makes: 4 Servings
Cooking Time: 30 minutes
Prep Time: 10-15 minutes
- 1 pack extra firm tofu
- 2 tablespoons soy sauce
- 1/2 teaspoon salt, plus half a teaspoon more if needed after cooking
- 1/2 teaspoon black pepper
- 1/4 cup cornstarch
- Drizzle of canola or vegetable oil
For the Sauce:
- 1 tbsp vegetable oil
- 4 cloves garlic finely chopped or minced
- 1 piece ginger finely grated or chopped
- ¼ cup water
- 1/2 tsp boullion paste or powder
- 1/4 cup fresh lemon juice, approximately 3-4 small lemons or 2 large lemons
- 1 heaping teaspoons lemon zest, from approximately 1 lemon
- 1/4 cup honey (or substitute agave if preferred)
- 1 tablespoon soy sauce
- 1/2 tablespoon cornstarch mixed with 1/2 tablespoon water
- 1 tablespoon of Mirin or Shaoxing cooking wine, optional (from Asian foods aisle)
- 1 teaspoon sriracha sauce for a little kick of spice, optional
For the Vegetable Mixture:
- 1 cup shredded carrots
- 1 cup sliced into 1 inch then cut into half moons
- 1 cup Shitake or other mushrooms sliced into thirds and cut in half
- Sprinkle of salt and pepper
1. Preheat oven to 400. Line a small baking sheet with a silicone liner or parchment paper. (Do not use foil or it’s easier for tofu to stick and tear while baking.)
2. Drain and press the tofu by wrapping in a tea towel and placing under a heavy pan for about 15 minutes. Then remove from towel and cut lengthwise into 6 even slices.
3. Pour soy sauce into a wide shallow dish or plate. Place the tofu slices on the plate and turn so soy sauce soaks into both sides.
4. Add the cornstarch into another shallow dish and place tofu slices on top, turning to coat each each side evenly. Shake off excess. Place on a lined baking sheet and season each side with salt and pepper, then drizzle a small amount of olive oil over each slice. Bake approximately 30 minutes until golden and crispy, turning the slices over about 15 minutes in with a spatula. Give a good firm push with the spatula as you slide under the tofu to avoid tearing the crust.
5. While tofu is baking, heat oil in skillet on stovetop over medium and add vegetables when hot. Sauté until softened and golden, about 5 minutes. Add a sprinkle of salt and fresh ground pepper to the veggies and stir. Add minced garlic and grated ginger to the veggies in the pan and sauté briefly for 1 minute or so.
6. While veggies are cooking, stir water, boullion powder or paste, soy sauce, lemon juice, zest and honey (also add mirin and sriracha if using) in a measuring cup.
7. Finally add in the cornstarch mixed with some water, and simmer the sauce until it’s thick and sticky, reducing heat slightly once it starts to boil. Stir frequently.
8. Once the tofu is baked and crisped remove from the oven. Use a spatula to transfer tofu to cutting board. Slice each piece in half, then in triangles.
Enjoy this recipe or have questions? Feel free to leave a comment!
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