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Lemon Glazed Tofu with Lemon Pepper Veggie Rice
When life gives you lemons you make lemon rice! A zesty take on traditional rice paired with a savoury-sweet lemon-glazed tofu. This dish is perfect for meal-prepping lunches or dinners, low in carbs, and so appealing. It takes only 30 minutes and it's easy peasy lemon squeezy! Try it...
Vegan
Serves 2
Ingredients
350g Extra firm tofu
1 1/2 Tbsp Olive oil
3 tbsp Lemon juice
3 tbsp Maple syrup
1 tbsp Soy sauce (or replace with Coconut Aminos)
1 tbsp Hoisin sauce
1/2 Tsp Sriracha
1 Tsp minced Garlic
1 Tbsp Preserved Lemons, finely chopped
1/2 Tbsp Cornstarch
2 Tbsp Water
1 Pkg Banza Chickpea Plain Rice (198g), cooked
Instructions
1. Wrap a block of extra firm tofu in a paper towel and pat dry from all sides to remove excess moisture. Cut into cubes and season with salt and pepper.
2. To make the lemon sauce, mix the lemon juice, maple syrup, soy sauce, hoisin sauce, sriracha, garlic, preserved lemons, cornstarch and water with a whisk until combined. Set aside.
3. Heat 1 1/2 tbsp of olive oil in a large non-stick pan over medium-high heat. When your pan is hot add the tofu cubes and cook for 4-5 mins on both sides until golden brown.
4. Reduce heat and add pepper and lemon sauce, cook until sauce thickens. Serve with Banza Chickpea Plain Rice and sprinkle with freshly chopped cilantro.
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