Fried tofu w. lemon twist

The plantbased school 

prep ingredients

1

– tofu – flour – olive oil – rosemary – clove garlic – white wine or vegetable broth – lemon, the juice –  cornstarch + water – salt & pepper

TOFU + FLOUr

2

Cut six tofu slices, each ⅕ inch or ½ cm thick. I usually cut about 3 slices per tofu block. Add flour to a plate.

COAT tofu

3

coat the tofu slices on both sides by pressing onto the flour. The tofu should be slightly wet for the flour to stick, so do NOT pat dry.

PREP SAUCE

4

dissolve the cornstarch with 4 tablespoons of water. this is our sauce.

lemons

5

squeeze 1/2 lemon, we need this for flavouring.

FRY

6

Add oilgarlic and rosemary to a non-stick pan. When the oil is warm, add the tofu slices.

2 mins

7

On medium heat, fry the tofu on both sides till golden. It should take about 2 minutes per side.

season

8

Season with salt and pepper on both sides.Remove the garlic and the rosemary after a couple of minutes, before they burn.

add sauce + lemon

9

Add white wine, lemon juice and cook for 1 min. then add the cornstarch mix and fry the tofu in the sauce for 1 min.

STYLE

10

Serve with the sauce and  ground pepper on top.  Sprinkle with some grated lemon zest and chopped parsley.

Eat

Best part -eat with a big tomato salad, rice, pasta or homemade focaccia.

store

If you have some leftover, store it in an air-tight container in the refrigerator for up to two days. The sauce will clump up, but that's normal. Be sure to reheat before eating.

STILL hungry?

Check out other dinner ideas (like a chickpea frittata) here ⬇️

The plantbased school