Sticky Lemon Tofu

Sticky lemon tofu is a plant-based version of a popular Chinese takeaway menu item. It has garlicky bits of baked tofu tossed in a sticky lemon sauce, and it's just perfect for an effortless weeknight dinner.

There's really no need to order in when you can have this sticky lemon tofu ready in no time.

Inspired by the very popular lemon chicken dish, this lemon garlic tofu swaps meat for delicious tofu that's baked to perfection in the oven. No one will miss the chicken!

This vegan sticky tofu with lemon is just the perfect thing to cook on those evenings you feel like ordering Chinese. With this recipe, you can have a tastier and healthier version in less time than it takes to have food delivered.

Why you'll love this vegan sticky lemon tofu

• It comes together in 30 minutes. Even though you need to use both the oven and the stovetop to make this sticky lemon tofu, you can make the sauce while the tofu is in the oven and have it on the table in just half an hour.
• It's incredibly flavourful. The sticky lemon sauce is made with loads of garlic and ginger, and the tofu is also tossed in a garlic and soy sauce mixture before getting in the oven. The overall flavours are pretty much amazing!
• Leftovers make a great lunch. If you have leftovers, you can have them for lunch the next day. You can also double up the recipe - it's just great for meal prep because the flavours become better as the food sits in the fridge.

Ingredients and substitutions

Extra-firm tofu - I press the tofu for at least 30 minutes but you don't have to do that if you're using the extra-firm variety.

Soy sauce - Both light and dark soy sauce work in this recipe. You can use a reduced salt version if you'd like.

Cornstarch (cornflour) - You'll need some cornstarch for baking the tofu and also for thickening the sauce.

Vegetable oil - This recipe works with any neutral vegetable oil, including canola and sunflower. You can substitute with sesame oil, too.

Garlic and ginger - Fresh garlic and ginger are best in this sauce so you can enjoy the best flavours.

Lemons - You'll need both the zest and juice of two lemons. You may also want to have another lemon to cut into wedges for serving.

Brown sugar - I use light brown sugar for this recipe. You can reduce the amount if you'd like it less sweet. You can also replace the sugar with agave or maple syrup for a refined sugar-free option.

How to make sticky lemon tofu

Start by making the tofu. Preheat the oven to 200°C (400°F) and cover a baking sheet with parchment paper.

Add the cubed tofu to a large bowl and mix with the soy sauce, garlic, cornstarch, vegetable oil and salt and pepper.

Toss gently with a spatula until all tofu pieces are well covered. Arrange the tofu bits in a single layer on the baking sheet. Bake for 15-20 minutes until crispy, flipping them halfway through.

Meanwhile, make the sauce. Add the soy sauce, garlic and ginger to a large pan and heat it over medium heat until it bubbles.

Stir in the red chilli flakes, lemon zest and juice, rice vinegar and brown sugar and bring to a simmer, stirring occasionally so the sugar dissolves.

Lower the heat and simmer for 2-3 minutes until slightly thickened.

Stir in the cornstarch mixture and continue to cook for another minute until the sauce thickens further.

Add the baked tofu to the pan and toss gently until coated in sauce.

Serve over freshly boiled rice, topped with chopped spring onion and sesame seeds, if you like.

Leftovers and storage

• Leftovers will keep well in the fridge for up to three days.
• Reheat the lemon tofu in the microwave until piping hot and serve over freshly boiled rice.
• You can freeze the sticky lemon tofu for up to 3 months in a freezer-safe container or Ziploc bags. Thaw it overnight in the fridge before serving.

Recipe notes and tips

• This sticky lemon tofu is great over freshly boiled rice or with noodles. You can also opt for a low-carb side and serve it over quinoa or cauliflower rice.
• If you think the sauce isn't sticky enough after adding the cornstarch-water mix, don't add any more cornstarch. Allow the sauce the bubble for a couple of minutes instead until it thickens.
• You can make this lemon tofu gluten-free by using tamari sauce instead of soy sauce.

If you liked this sticky lemon tofu, you might also like some of my other easy recipes with tofu:

• Vegan Tofu Thai Red Curry
• Vegan Tofu Tikka Masala
• Sweet and Sour Tofu
• Vegan Malaysian Curry
• Vegan Kung Pao Tofu

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