Tofu Stew in Lemon-Maple Sauce
Golden cubes in a sweet and sour sauce
Tofu marinated in soy sauce, coated with cornstarch, and pan-fried until golden. Topped with a lemon, ginger, turmeric, and maple syrup sauce, thickened over low heat.
Serve with black rice and steamed vegetables.
5 min + 15 min rest
Prep time
According to
Category
Low
Difficulty
2 servings
Doses
What is needed
Serves 2 people.
150g pressed tofu
1 tablespoon soy sauce
1 tablespoon cornstarch (for dusting)
Extra virgin olive oil
1 clove of garlic
½ teaspoon ginger
½ teaspoon ground turmeric
1 heaped tablespoon of Pure Organic Dark Maple Syrup
1 teaspoon cornstarch (for the sauce)
1 organic lemon
Salt
Seven steps
Marina
Cut the tofu into 1 cm cubes and leave it in the soy sauce for at least 15 minutes.
Dust with flour
Transfer to a plate with the cornstarch and toss until all cubes are coated.
Brown
In one tablespoon of oil, until golden brown on all sides. Set aside.
The sauce
In a small pan, sauté the garlic in a tablespoon of oil, then add the spices, lemon juice and grated zest, and maple syrup. Cook for a few minutes over low heat.
Thickens
Dissolve the cornstarch in a tablespoon of sauce, return it to the saucepan, and thicken over low heat.
Merge
When the sauce is thick and sticky, pour it over the tofu cubes.
Serves
Serve hot, with boiled black rice and steamed or raw vegetables.
Two things to know
Press the tofu. The less water it retains, the better the cornstarch will adhere and the crispier the surface will be.
Add the sauce at the last minute. If the tofu sits in the sauce, the crust will soften.
The ingredient
The variety used in this recipe. Organic Dark: robust flavor, from organic certified groves.
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