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
¼ cup brown sugar
1 tablespoon cornstarch
1 ½ tablespoons water


  • Tofu:
  • Cut tofu block into cubes (about 1 inch square).
  • 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.
  • Lemon Sauce:
  • Sauté garlic (and ginger if used) on low heat in non-stick pan for about 30 seconds.
  • 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.
  • Meanwhile, in a cup, mix 1 ½ tablespoons of water and 1 tablespoon of cornstarch until cornstarch is dissolved.
  • 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.
  • To finish:
  • Pour sauce over tofu and serve over your favorite rice.
Prep Time: 40 minutes
Serving Size: 4 servings
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