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LEARN HOW TO MAKE A TASTY CRISPY LEMON TOFU RECIPE TODAY!
LAY HO MA (that's how's it going in Cantonese)! What's that saying about when life throws you lemons? Join me in this episode and learn how to make a tasty crispy lemon tofu recipe today!
Ingredients:
350g extra firm tofu
2 tsp soy sauce
2 tsp maple syrup
1+2 tsp toasted sesame oil
1+1/2 cup AP flour
3/4 cups + 2 tbsp water
2 1/2 cups avocado oil
3 pieces garlic
1 lemon
2 tbsp cane sugar
1/4 tsp turmeric
1/2 tsp salt
1 tsp potato starch
1 tsp white sesame seeds
Directions:
1. Pat dry the extra firm tofu with a paper towel. Then, break it apart in to bite sized pieces and place in a bowl. Add the soy sauce, maple syrup, and 1 tsp toasted sesame oil. Then, gently toss to coat and set aside
2. Set up two plates - one dry station and one wet station. Add 1 cup AP flour to one of the plates. Add 1/2 cup AP flour to the other plate along with 3/4 cups of water and use a fork to dissolve the flour
3. Add half of the tofu to the dry station and coat. Then transfer to the wet station and coat. Transfer back to the dry station and coat again. Set the breaded tofu bites aside. Repeat with the remaining tofu
4. Add the avocado oil to the frying pan and heat on medium heat for a few minutes
5. Carefully place in the breaded tofu (fry in two batches) and fry for 2-4mins. Then, carefully turn over the tofu and fry for another 2-3mins. Carefully transfer to a cooling rack. Repeat with the remaining tofu
6. Grate the garlic and juice the lemon
7. Heat up a sauté pan to medium heat. Add in 2 tsp toasted sesame oil followed by the garlic and cook for about 1min. Add in the cane sugar, turmeric, and salt. Cook for about 1min, then add in the lemon juice and give the pan a good stir
8. Make a slurry by combining the potato starch with 2 tbsp of water. Pour the slurry into the pan while stirring. If the sauce thickens too quickly, add some more water as needed
9. Transfer in the crispy tofu, turn off the heat, and toss to coat
10. Plate and garnish with some white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZfaq chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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