Lemon Ginger Tofu with Sautéed Vegetables
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Discover the Lemon Ginger Tofu with Sautéed Vegetables, a simple recipe that skillfully blends Asian flavors for a richly flavored and textured result. Inspired by traditional Asian cuisine, this dish combines tofu—a staple in many vegetarian recipes—with ginger and lemon for a zesty kick. It’s the perfect combination for those looking to vary their meals without straying too far from the classics.
Easy and quick to prepare, this recipe is ideal for a weekday lunch or a hassle-free dinner. The tofu is cooked until crispy, while the vegetables stay crunchy, preserving all their flavors and nutritional benefits. It’s the kind of dish that makes you feel good after eating, as it is both light and nourishing.
At Maison Marmite, we love recipes that are open to personal adaptation. Feel free to play with the vegetables depending on the season or add spices to make the dish your own. Whether you prefer mild flavors or are a fan of spice, adjust the ingredients to make this dish your own creation.
Serve this lemon ginger tofu with steamed rice or noodles for a complete and balanced meal. It’s a delicious and convenient way to travel to Asia for a meal, all from the comfort of your home. Try it; you won’t be disappointed!
Lemon Ginger Tofu with Sautéed Vegetables
Ingredients
For the tofu:
- 400 g of firm tofu drained and pressed
- Zest of one lemon
- 50 g of cornstarch
For the vegetables:
- 2 tablespoons of vegetable oil for cooking
- 1 red onion minced
- 3 cloves of garlic minced
- 1 red pepper minced
- 1 yellow pepper minced
- 1 zucchini cut into half-moons
- Salt and black pepper to taste
For the sauce:
- Juice of 2 lemons
- 3 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of brown sugar or agave syrup
- 2 tablespoons of fresh ginger grated
- 3 cloves of garlic minced
- Zest of one lemon
Instructions
Preparation of the tofu:
- Cut the tofu into cubes and place them in a large bowl.
- Zest one of the two lemons directly onto the tofu; mix.
- Coat the tofu cubes with cornstarch to obtain a crispy exterior texture during cooking. Reserve.
Preparation of the sauce:
- In a small bowl, mix the zest of the second lemon, the juice of the two lemons, the grated ginger, the minced garlic, the soy sauce, the sugar or agave syrup, and the sesame oil.
- Season with salt and pepper to taste. Reserve.
Cooking the vegetables:
- In a pan or wok, add a little more oil and sauté the onion and garlic until they are translucent.
- Add the peppers and zucchini, and continue to sauté until the vegetables are tender but still crisp, about 10 minutes.
- Season with salt and pepper to taste.
Cooking the tofu:
- While the vegetables are cooking, in another pan or another pot, heat a good amount of oil over medium-high heat.
- Add the tofu cubes and fry them until they are golden and crispy, adding oil as needed. About 8 minutes.
Finishing:
- Add the cooked tofu to the vegetables in the pan.
- Pour the sauce over the tofu and vegetables. Sauté everything for a few minutes so that the flavors blend well and everything is hot.
- Serve immediately. Enjoy!
A recipe proposed by Maison Marmite
