Good Housekeeping//Hearst Owned

Lemon tofu stir fry

Name: Lemon tofu stir fry
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 396 g block firm tofu (not silken) - we used Cauldron; 7 tbsp. cornflour; 3 tbsp. rapeseed oil; bunch spring onions, sliced; 5cm (2in) piece fresh root ginger, grated; 2 garlic cloves, chopped; 600 g (1lb 5oz) stir-fry vegetable mix; 2 juice 2 lemons; 3 tbsp. mirin or sweet sherry; 11/2 tsp sugar

You can replace the tofu with chicken, if you prefer, in this quick and simple lemon stir fry.

By The GH Kitchen TeamPublished: 19 March 2016

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Cooking Notes: about 15min

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

35 mins

Ingredients

396 g block firm tofu (not silken) - we used Cauldron
7 Tbsp. cornflour
3 Tbsp. rapeseed oil
bunch spring onions, sliced
5cm (2in) piece fresh root ginger, grated
2 garlic cloves, chopped
600 g (1lb 5oz) stir-fry vegetable mix
2 juice 2 lemons
3 Tbsp. mirin or sweet sherry
11/2 tsp sugar

Directions

1. Step 1
  Dry tofu well on kitchen paper. Cut into 2cm (3/4in) cubes, dry again. Coat tofu in 6tbsp of the cornflour. Season.
2. Step 2
  Heat half oil in a large wok or frying pan over medium heat. Fry tofu for 5-8min, turning, until golden. Remove to a board with a slotted spoon and cover with foil to keep warm.
3. Step 3
  Add remaining oil to wok/pan and stir-fry spring onions, ginger, garlic and vegetables for 5min. Remove from heat.
4. Step 4
  In a cup, mix remaining 1tbsp cornflour with 50ml (2fl oz) water. Push vegetables to one side in wok/pan. To the empty side add lemon juice, mirin/sherry, sugar and 50ml (2fl oz) of water. Whisk in cornflour/water mixture. Return sauce side of wok/pan to heat, bring to the boil and simmer, whisking constantly, for 2min until thickened. Toss tofu in sauce to coat, then fold through vegetables. Serve with rice, if you like.
  
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Per Serving:

Calories: 385
Fibre: 7 g
Total carbs: 39 g
Sugars: 12 g
Total fat: 16 g
Saturated fat: 1 g
Protein: 17 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time