Lemon and Toasted Garlic Tofu (Vegan Recipe)

This vegan Lemon and Toasted Garlic recipe is packed full of flavour!

I toasted the garlic on a pan before adding it onto the sauce, which helped it release a lot more flavour and also added that crunch!

You can also use the sauce recipe for other stir-fries and even for noodles!

I also coated the tofu with some cornstarch and seasoned with a bit of salt before pan-frying them to a crisp.

I then sautéed some bell peppers and onions before adding back in the tofu and pouring the sauce and then cooking it to thicken!

I enjoyed this tofu with some steamed Japanese rice for a really satisfying meal.

If you make this recipe, please tag me on my Facebook or Instagram and use the hashtag #thefoodietakesflight :) 

Get the recipe below. Enjoy!

Are you looking for more delicious, vegan recipes? Check out my latest Vegan Kitchen eBook, that has over 95 recipes (and a whole section for Asian recipes!) that are packed with flavour and made with simple and easily accessible ingredients! Also, two trees (instead of 1!) will be planted for every download of my eBook through non-profit organisation One Tree Planted.🌲

Lemon and Toasted Garlic Tofu

Good for 3-4 people

2 blocks extra firm tofu (around 240g each), sliced into 1 inch cubes

2 1/2 tbsp cornstarch 1/2 tsp salt, for tofu 4 tbsp canola oil or other oil, for pan-frying

2 tbsp minced garlic (1.5 tbsp for the sauce, the remaining for topping)

1 red bell pepper, sliced

1 onion, sliced

More lemon, for squeezing

Chopped spring onion, for topping

Cooked rice, for serving (I used steamed Japanese rice)


2 tbsp lemon juice (from 1 small lemon)

3 tbsp brown sugar or other sugar, adjust depending on desired sweetness

1 tbsp soy sauce

1.5 tbsp toasted garlic (see cooking steps below) 3/4 cup room temp water

1/4-1/2 tsp salt, to taste

1 tbsp cornstarch

Toasted Garlic and Sauce

  1. In a pan, heat 2 tbsp of oil. Add in the minced garlic and cook over medium heat until the garlic is golden brown and crisp. Remove garlic and set aside. Leave to cool for a few minutes. No need to wash this pan, as you'll be using this for the tofu too.

  2. Mix all the ingredients for the sauce in a bowl until sugar is diluted. Set aside.

Preparing the Tofu

  1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. You can also opt to use a tofu press.

  2. Once dry, slice tofu into 1-inch cubes.

  3. Sprinkle the salt on the tofu cubes then add the cornstarch. Coat the tofu well.

  4. In the same pan used for the garlic, add more oil. Pan-fry the tofu cubes until crisp and golden. You will need to turn around the tofu cubes to get them crisp on all sides.

  5. Take out the tofu from the pan.

Cooking the tofu

  1. Add some oil then sauté the onion and bell peppers until tender.

  2. Add in the cooked tofu. Mix the sauce well again (to make sure the cornstarch isn’t sitting at the bottom of the bowl). Pour the sauce in the tofu.

  3. Turn up heat and continue to mix until the sauce starts to thicken. Leave to cook for a few more minutes. Season with more salt, to taste (if desired). Turn off heat and serve with some rice.

  4. Top with more garlic and chopped spring onions + squeeze more lemon juice, if desired. Enjoy while hot!

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