Ingredients
- 400 g tofu
- 6 tbsp corn starch
- 2 tbsp sesame oil
- For the marinade
- 2 tbsp corn starch
- 2 tbsp water
- 2 tbsp rice vinegar
- For the sauce
- 2 lemons (juice & zest)
- 4 tbsp rice vinegar
- 2 tbsp corn starch
- 6 tbsp sugar
- 400 ml water
- Salt & pepper
Instructions
- Dice the tofu.
- For the marinade, mix the corn starch, water and rice vinegar. Pour over the tofu and give it a good stir. Refrigerate for 30 – 60 minutes.
- Put the 6 tbsp of corn starch into a large bowl. Take the tofu cubes out of the marinade and coat them in the corn starch.
- Heat the sesame oil in a non-stick pan and fry the tofu cubes until crispy. Remove from the pan and set aside.
- In a separate bowl, mix all the sauce ingredients and season accordingly. Add the sauce and the remaining marinade to the frying pan and bring to a boil allowing it to simmer for 3 – 5 minutes until thickened. Add the crispy tofu back into the pan and mix with the sauce. Serve with white rice and a sprinkle of sesame seeds.
Recipe & Picture: Liz Sinner
