- 1 block Tofu extra firm
- 1 tbsp Olive Oil
- Salt & Pepper to taste
- 2 tbsp Soy Sayuce
- 1/3 cup Agave Syrup
- 1 Lemon juiced & zested
- 1/2 cup Vegetable Broth
- 1 tbsp Cornstarch
- 1 tbsp Water
- Steamed Rice
- Onion Leeks chopped
- Press the tofu before hand. I like to press it for a few hours, but press it for at least 15 minutes. When ready, preheat the oven to 425 degrees.
- Cut the block of tofu into cubes, and toss in the olive oil and a few pinches of salt and pepper. Then place each tofu cube in a single layer on a sheet pan.
- Bake the tofu at 425 degrees F for 30-40 minutes, flipping half way through baking, until the tofu is nice and brown and crispy.
- While the tofu is baking, make the lemon sauce. You can wait about 10 minutes or so, because the sauce will only take a few minutes. I like to use a wok, so I can toss the tofu in the sauce.
- Heat a wok or sauce pan on medium high, then add the soy sauce, agave, lemon juice, and veggie broth. Whisk to combine.
- Bring to a simmer, then reduce heat to medium low. Then whisk the corn starch and water together in a small bowl. Then, add it to the sauce. Whisk to combine.
- Simmer on low for a minute or 2, continuing to whisk, until the sauce is nice and thick. Stir in the lemon zest. Taste and adjust seasoning. Add a splash more soy sauce if it needs salt, or a bit more agave for sweetness, or a squeeze more lemon if needed. Keep hot on low until the tofu is done.
- Once the tofu is brown and crisp, add the tofu to the pan, and toss in the sauce, coating all the tofu. Serve immediately with rice and/or veggies.