Lemon Glazed Tofu with Lemon Pepper Veggie Rice (Edit recipe)

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When life gives you lemons you make lemon rice! A zesty take on traditional rice paired with a savoury-sweet lemon-glazed tofu. This dish is perfect for meal-prepping lunches or dinners, low in carbs, and so appealing. It takes only 30 minutes and it's easy peasy lemon squeezy! Try it...

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 2

Ingredients

350 gram Tofu, extra ﬁrm tofu
1.5 Tbsp Extra Virgin Olive Oil
3 Tbsp Lemon Juice
3 Tbsp Pure Maple Syrup
1 Tbsp Coconut, soy sauce (or replace with Aminos)
1 Tbsp Hoisin Sauce
.5 tsp Sriracha
1 tsp Garlic, minced
1 Tbsp Lemon, (mina preserved) ﬁnely chopped
.5 Tbsp Cornstarch
2 Tbsp Water
198 gram Jasmine Rice, (1 package) Right RicePepper Rice (198g), cooked

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wrap a block of extra firm tofu in a paper towel and pat dry from all sides to remove excess moisture.
Cut into cubes and season with salt and pepper.
To make the lemon sauce, mix the lemon juice, maple syrup, soy sauce, hoisin sauce, sriracha, garlic, preserved lemons, cornstarch and water with a whisk until combined.
Set aside.
Heat 1 1/2 tbsp of olive oil in a large non-stick pan over medium-high heat.
When your pan is hot add the tofu cubes and cook for 4-5 mins on both sides until golden brown.
Reduce heat and add lemon sauce, cook until sauce thickens.
Serve with Right Rice Lemon Pepper Rice and sprinkle with freshly chopped cilantro.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	745
Fat:	23 g
Carbohydrates:	114 g
Protein:	25 g
Cholesterol:	0 g
Sodium:	180 mg
Fiber:	5 g
Sugars:	24 g
Sugar Alcohol:	0 g
Calculated per serving.