Recipe and photo contributed by:
Kasthuri Jeyapalan
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This plant-based twist on a favourite involves a double-freezing method that gives the tofu an amazing texture! The bright, tangy lemon sauce—a perfect balance of sweet, sour, and savoury—clings to every piece, making each bite an absolute treat. This dish is super versatile and a definite crowd-pleaser, perfect for a satisfying weeknight dinner when served with steamed rice.
Preparation time: 25 minutes (not including freezing time)
Cooking time: 20 minutes
Serves 3–4
Ingredients
Tofu
1 block firm tofu (double-frozen and thawed—see method below)
½ cup vegetable stock, for soaking
Corn flour, for coating
Oil, for frying or sautéing
Lemon Sauce
3 teaspoons minced garlic
1 teaspoon minced or finely grated ginger
½ cup water or vegetable broth
2 tablespoons soy sauce
Juice of 1 small lemon (about 3–4 tablespoons)
3 tablespoons sugar
2 teaspoons corn flour, dissolved in a little water to form a slurry
Salt, to taste
Sesame seeds, green onions, and lemon slices (for garnish)
Method
Prepare the Tofu
1. Freeze a block of firm tofu. Thaw it completely, press or squeeze out the water, and then freeze it again. Thaw and press again. This gives it a chewy, spongy texture.
2. Tear or cut the tofu into bite-size pieces.
3. Soak the tofu pieces in ½ cup of vegetable stock for at least 15 minutes to infuse the flavour. Drain excess stock before cooking.
4. Lightly coat the tofu in corn flour for extra crispiness.
5. Pan-fry, shallow-fry, or air-fry the tofu until golden brown. Set aside.
Make the Lemon Sauce
1. In a pan over medium-high heat, heat a little oil. Add the garlic and ginger, and sauté until fragrant.
2. Add the water or broth, soy sauce, lemon juice, sugar, and a pinch of salt. Stir and bring to a simmer, until the sugar dissolves.
3. Stir in the corn flour slurry slowly, and continue stirring until the sauce thickens and turns glossy.
Combine
1. Add the fried tofu to the pan and toss to coat evenly.
2. Garnish with sesame seeds, green onions, and lemon slices.
3. Serve hot. Best with rice or noodles!
Tips
● Don’t skip the squeeze: Removing water from the tofu after freezing is the key to good texture and absorption.
● Customize the sauce: Add chilli flakes, lemon zest, or a dash of rice vinegar if you want a punchier flavour.
● Make-ahead friendly: You can prepare the sauce and tofu in advance and store them separately until ready to combine.
