Family Favorites Made Vegan: Lemon Tofu

I was relaxing at my parents' house a few weeks (aka using their giant TV to watch Food Network and Twilight) and decided to go through our old family recipes to grab some to veganize. The first one to catch my eye was Lemon Chicken. I made this with pan-fried tofu, but it would be just as tasty if you opted to bake it. I served mine with a side of my beloved kale chips.

Lemon Tofu

Marinate some pressed tofu before you get started on this- I used a marinade of soy sauce, lemon juice, Sriracha and water. Cut into slices. Next, beat together:

¼ c flour

¼ c water

2 T cornstarch

2 T vegetable oil

1 t salt

¼ t baking soda

Egg Replacer- I choose to use ground flax seed (1 T flax to 2 T water, beaten together)

Dunk your pressed and marinated tofu in this mixture and then fry your tofu over medium-high heat until golden brown. While your tofu is frying, mix up the lemon sauce and then bring it to a boil:

½ c water

½ t lemon peel (I totally skipped this and it was fine)

¼ cup lemon juice

¼ cup agave

1 T ketchup

½ t salt

1 clove garlic, finely chopped

Mix 1 T cornstarch and 1 T cold water and add to above mixture. Cook and stir until thickened. Pour over your fried tofu and enjoy!