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- 14 oz firm tofu, drained and pressed - 1/4 cup cornstarch - 3 tablespoons sesame oil, divided - 1/4 cup soy sauce or tamari - 1/4 cup freshly squeezed lemon juice - 2 tablespoons honey or agave syrup - 2 cloves garlic, finely minced - 1 inch piece of fresh ginger, grated - 1 tablespoon sesame seeds - 3 green onions, finely chopped - Fresh cilantro leaves - Steamed rice or quinoa, for serving In this recipe, I use firm tofu as the star. It's hearty and absorbs flavors well. Cornstarch helps the tofu get crispy. I use sesame oil for its rich and nutty taste. For the sauce, I mix soy sauce or tamari with fresh lemon juice. This adds zest and brightness. Honey or agave syrup gives a touch of sweetness. Garlic and ginger bring depth to the dish. To finish, I add sesame seeds for crunch. Chopped green onions and fresh cilantro give a fresh look. For serving, I suggest a bed of warm rice or fluffy quinoa. This dish is tasty, filling, and looks beautiful on the plate. 1. Start by cutting the pressed tofu into 1-inch cubes. This size helps it cook evenly. 2. Pat the cubes dry with a paper towel. Removing moisture is key for crispiness. 3. In a medium bowl, add the cubed tofu. Dust it with cornstarch. Toss gently until all sides are coated. This coating gives the tofu a nice crunch. 1. Heat 2 tablespoons of sesame oil in a large non-stick skillet over medium heat. 2. When the oil is hot, add the tofu cubes in a single layer. Make sure they don't overlap. 3. Cook undisturbed for 5-7 minutes. Turn occasionally until the tofu is golden brown and crispy on all sides. 1. While the tofu cooks, mix the sauce. In a small bowl, whisk together soy sauce, lemon juice, honey (or agave), minced garlic, and grated ginger. 2. Once the tofu is golden, pour the sauce over it in the skillet. Stir gently to coat each cube in the sauce. 3. Let the tofu and sauce cook together for 2-3 minutes. This helps the sauce warm and thicken. 1. After the sauce thickens, sprinkle sesame seeds over the tofu. Toss gently to combine. 2. To serve, place the lemon sesame tofu over steamed rice or quinoa. 3. Top with chopped green onions and fresh cilantro for a burst of flavor and color. To get crispy tofu, you must remove moisture. Moisture makes tofu soggy. Start by pressing your tofu to eliminate water. I recommend using a clean towel and a heavy object. This step is key for crispiness. For cooking, use a non-stick skillet. Heat the sesame oil until it shimmers. Add the tofu cubes in a single layer. Let them cook without moving them for 5-7 minutes. This helps them brown evenly. Turn them to get all sides golden. To boost the flavor, add seasonings like chili flakes or black pepper. You can also try adding a splash of rice vinegar for tang. For sweeteners, honey works well. If you prefer vegan options, use agave syrup. Adjust sweetness to your taste. Serve your lemon sesame tofu in vibrant bowls. Colorful bowls make the dish pop. Garnish with green onions and cilantro for a fresh look. A lemon wedge adds a fun touch. It brightens both the plate and the flavor. {{image_4}} You can switch tofu with other proteins. Tempeh is a great choice. It has a nutty taste and a firm texture. Seitan is another option. It offers a chewy bite that many love. If you want a different texture, try chickpeas. They add a nice crunch and are packed with protein. Feel free to change the sauce to suit your taste. You can adjust the sweetness level by adding more or less honey or agave syrup. If you want to explore, try using lime or orange juice instead of lemon. This will give the dish a fresh twist. How you serve this dish can change its vibe. Serve it over brown rice or fluffy quinoa for a hearty meal. You can also use it as a salad topping. Just add some greens and your favorite veggies for a light and healthy option. Store any leftover lemon sesame tofu in an airtight container. This keeps the dish fresh. It lasts about 3 to 4 days in the fridge. For best taste, eat it within two days. Make sure to let it cool before sealing it away. To reheat tofu, use a skillet over medium heat. Add a tiny bit of oil to keep it moist. Cook for about 5 minutes, stirring gently. You can also use an oven. Preheat it to 350°F (175°C) and bake for about 10 minutes. This method helps maintain the crispy texture. Avoid using the microwave if you want to keep that crunch. You can freeze lemon sesame tofu, but it may change texture. If you freeze it, use a freezer-safe container. It can last up to 3 months in the freezer. When you thaw it, expect it to be softer. This won’t affect the taste much. Just be ready for a different mouthfeel when you cook it again. Yes, you can easily make this recipe gluten-free. Just use tamari instead of soy sauce. Tamari is a great gluten-free option that tastes similar. It will keep the flavor you love while being safe for gluten-free diets. If you want to skip tofu, try using tempeh or chickpeas. Both of these options work well. Tempeh has a firm texture and absorbs flavors nicely. Chickpeas offer a fun crunch and are packed with protein. The dish stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. This helps keep the tofu crispy and the flavors intact. Yes, serving it cold is fine. It makes a tasty salad topping or a quick snack. Just remember that the sauce may thicken when cold. Absolutely! Add some red pepper flakes or sriracha to the sauce. You can also stir in chopped fresh chili peppers. Adjust the spice level to suit your taste for a zesty kick. This blog post covered easy tofu preparation, from ingredients to cooking steps. You learned how to make crispy tofu with a delicious sauce. I also shared helpful tips for perfecting your dish and offered ways to adapt and store it. Remember, tofu is versatile and can fit into many meals. Try different proteins or sauces based on your taste. Enjoy experimenting with flavors and impressing your family and friends!

Better-Than-Takeout Lemon Sesame Tofu

Craving takeout but want to enjoy a homemade treat? Try this Better-Than-Takeout Lemon Sesame Tofu recipe! With crispy tofu coated in a zesty lemon sesame glaze, it’s a dish that's both delicious and easy to make. Perfect for serving over steamed rice or quinoa, this recipe is a must-try for tofu lovers. Click through to explore the full recipe and bring a burst of flavor to your dinner table tonight!
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Ingredients
  

14 oz firm tofu, drained and pressed

1/4 cup cornstarch

3 tablespoons sesame oil, divided

1/4 cup soy sauce (or tamari for gluten-free)

1/4 cup freshly squeezed lemon juice

2 tablespoons honey or agave syrup

2 cloves garlic, finely minced

1 inch piece of fresh ginger, grated

1 tablespoon sesame seeds

3 green onions, finely chopped

Steamed rice or quinoa, for serving

Fresh cilantro leaves, for garnish

Instructions
 

Begin by cutting the pressed tofu into 1-inch cubes, ensuring even pieces for consistent cooking. Pat the cubes dry with a paper towel to eliminate excess moisture—this step helps achieve crispiness.

    In a medium mixing bowl, add the cubed tofu and dust it with cornstarch, tossing gently until all sides are well-coated. This will provide a delightful crunch when cooked.

      Heat 2 tablespoons of sesame oil in a large non-stick skillet over medium heat. Once the oil is hot and shimmering (but not smoking), carefully add the tofu cubes in a single layer, ensuring they do not overlap. Allow them to cook undisturbed for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides.

        While the tofu cooks, prepare the flavorful sauce: in a small bowl, whisk together the soy sauce, freshly squeezed lemon juice, honey or agave syrup, finely minced garlic, and grated ginger until well combined. This mixture will bring all the elements of the dish together.

          Once the tofu has reached a perfect golden crispy state, pour the prepared sauce over the tofu in the skillet. Gently stir to ensure that each tofu cube is evenly coated in the luscious lemon sesame glaze. Allow the tofu and sauce to cook together for an additional 2-3 minutes, stirring occasionally, allowing the sauce to warm and thicken slightly.

            After the sauce has thickened, sprinkle the sesame seeds generously over the tofu, tossing gently to combine, enhancing both flavor and texture. Remove the skillet from the heat.

              To serve, ladle a generous portion of the lemon sesame tofu over a bed of warm steamed rice or fluffy quinoa. Top with chopped green onions and a sprinkle of fresh cilantro leaves for a burst of freshness and color.

                Prep Time: 15 min | Total Time: 25 min | Servings: 4

                  - Presentation Tips: Serve in vibrant bowls to showcase the colorful garnishes and drizzled sauce, and consider adding a wedge of lemon on the side for an extra zesty touch.