Lemon Tofu
Tofu:
3/4 cup flour
3/4 cup water
1 teaspoon salt
2 tablespoons cornstarch
1 teaspoon baking soda
1 pound extra firm tofu (I used pressed, frozen, and thawed), bite sized
oil, for frying Lemon sauce:
1/2 cup vegan chicken broth
1/2 cup water
1/3 cup lemon juice
2 1/2 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons agave nectar
1 lemon, sliced, for garnish
1. Mix flour, water, salt, cornstarch, and baking soda for batter. Add tofu to batter. Use enough oil in a skillet to fry the tofu until batter turns golden brown.
2. For sauce, mix all sauce ingredients into sauce pan and cook until boiling, stirring often. Remove from heat once boiling and let set for 5 minutes.
3. Add tofu on top of lettuce, rice or any other grain or pasta you would like. Pour sauce over tofu. Top with lemon slices.
Source of recipe: This is a combination of my own recipe mixed with one I found. I didnt like some of the recipe so I removed things and added things to it. This recipe was modified from this one : http://www.cdkitchen.com/recipes/recs/284/Chinese_Lemon_Chicken38791.shtml
SO HOW'D IT GO?
Sooo Freaking good. The only thing i did different was i had used veggie stock instead of fake chicken stock and grated some carrots to put on top. Next time I make this I might add some sugar snap peas to the mix and add the corn starch while it is boiling and mixing because it had clumped a little.