Lemon “Chicken” Tofu

Chinese Food – these two words alway conjure up thoughts of amazing tofu, particularly lemon “chicken” tofu. Here is a recipe that makes my tastebuds celebrate. 


Quantity Unit Name Link Alternatives
4 servings of your favorite rice, cooked
1 block (about 12 ounces) firm tofu
4 tablespoons canola oil
Lemon Sauce:
1 teaspoon garlic, grated or minced
1 teaspoon ginger (optional), grated
¾ cup lemon juice
¾ cup vegetable broth
1 teaspoon lemon zest (optional)
2 ½ tablespoons Bragg Liquid Aminos www.bragg.com/products/bragg-liquid-aminos-soy-alternative.html
¼ cup brown sugar
1 tablespoon cornstarch
1 ½ tablespoons water


  1. Tofu:
  2. Cut tofu block into cubes (about 1 inch square).
  3. Heat oil in pan over medium-low heat. Add tofu cubes. Stir occasionally with a spatula to prevent burning. Sauté until tofu is lightly browned on the outside (about 20 minutes) - giving it a chewy exterior and soft interior.
  4. Lemon Sauce:
  5. Sauté garlic (and ginger if used) on low heat in non-stick pan for about 30 seconds.
  6. Add lemon juice, vegetable broth, lemon zest (if you want an extra tangy flavor), liquid aminos, and brown sugar. Bring to medium heat stirring occasionally to prevent burning.
  7. Meanwhile, in a cup, mix 1 ½ tablespoons of water and 1 tablespoon of cornstarch until cornstarch is dissolved.
  8. Using a whisk, stir the cornstarch mixture into the sauce. Continue to stir. Once the mixture comes to a boil, turn it down to low/simmer and continue to stir sauce until it has thickened (usually a few minutes after coming to a boil). Remove from heat.
  9. To finish:
  10. Pour sauce over tofu and serve over your favorite rice.

Prep Time: 40 minutes
Serving Size: 4 servings
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