Sticky lemon tofu

Name: Sticky lemon tofu
Cook time: 25 min
Yield: 4

with bok choy and carrot rice

Ready in around 25 mins

RECIPE FACT:

A plant-based version of a popular Chinese takeaway dish.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES AND TOFU:

Cut the tofu into 2 cm cubes and place into a bowl. Pour over the soy and ginger marinade and gently turn to coat. Set aside to marinate. Finely chop the spring onions on the diagonal. Slice the bok choy into 1 cm slices discarding the root end. Peel and grate the carrots. Sprinkle the cornflour into a bowl and set aside.
2. TO HEAT THE STEAMED RICE:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Open the bag of steamed white rice, squeezing gently on the bag to break up any large clumps and add to the pan with the carrot and half the spring onion. Season with salt and cook for 1-2 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE LEMON TOFU:

Remove the tofu from the marinade and toss each cube in the cornflour to coat well. Wipe out the pan and place back over a medium-high heat with a generous pour of oil. Once hot, add the tofu and cook for 4-5 mins turning regularly until golden, adjusting the heat if necessary - you may need to do this in batches. Remove from the pan, and cover to keep warm. Place the pan back over a medium heat, add the bok choy and cook for 1 min. Add the lemon sauce and cook for 30 secs. Add the tofu back to the pan and cook for a further 30-60 secs.
TO SERVE:

Spoon steamed carrot rice into bowls and top with sticky lemon tofu and bok choy. Drizzle over any remaining sauce in the pan. Sprinkle with toasted sesame seeds and remaining spring onion. Mix together to eat.