Lemon Tofu Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb frozen firm tofu not silken) thawed, drained & squeeze out remaining liquid. Put on a clean kitchen towel & wrap in several thicknesses. Place something heavy on top & let sit for about 30 minutes to draw out excess water.
1 T olive oil
1 t minced garlic
1 c onion diced
1 T whole wheat pastry flour
1 T nutritional yeast flakes (natural foods section of grocery, co-op, or online)
2 T soy sauce or tamari
1 T lemon juice (I use all juice from lemon) or to taste
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Directions: |
Directions:Cut tofu crosswise 2 times, then cut in 1" segments
Heat large skillet or wok, add oil & tofu stir-fry for 1 minute. We like it crispier so I cook till lightly browned then add garlic, cook 1 minute then add onions. Cook till translucent. Remove ingredients from pan. Combine flour & yeast in a bowl or bag. Add tofu, garlic and onions to this & coat. Put back in pan after coated & add soy sauce. Cook 2 minutes until completely absorbed. Next add lemon juice cooking 2 more minutes. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: I always freeze tofu unless the recipe specifically calls for it to be soft. Has a chewier texture when frozen. Never wrapped the tofu, thought it wasn't necessary. I was wrong. Tried it once and made a huge difference. Now always do it. Such a great recipe, double or triple. Doesn't always make to the table because of eating it while cooking! We either eat this as a meal or put it on a green salad & dress with Favorite Creamy dressing in misc. section.
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