About the Recipe
Fancy a takeaway but watching your climate impact? We've got you covered! This sweet and speedy dish is inspired by the classic 'Lemon Chicken'.
Our climate-friendly version subs tofu for chicken, which reduces CO2eq emissions by over 83%!
And if that climate saving's not enough, you'll ditch those pesky takeaway boxes too.
30ml (2 tbsp) vegetable oil
200g firm tofu
1 tbsp (7.5g) cornstarch
1 red pepper, around 125g
10g sesame seeds
1 spring onion
For the sauce:
10g fresh ginger
125ml soy sauce (we prefer low-sodium for less salt)
6g (1 tbsp) freshly grated lemon zest
10ml (2 tsp) fresh lemon juice
5ml (1 tsp) maple syrup
5ml (1 tsp) sesame oil
1 tsp cornstarch
How to make the recipe
1. Cook your rice according to the packet instructions.
2. Chop your tofu into 1/2cm slices. Add them to a bowl with the cornstarch. Mix the tofu until they're evenly coated in cornstarch.
3. Peel and mince the ginger and thinly slice the pepper and spring onions.
4. Make your lemon sauce. Add 5ml (1 tsp) sesame oil and the soy sauce, lemon zest, lemon juice, ginger, maple syrup and 1 tsp cornstarch to a bowl. Stir to combine.
5. Add the rest of the sesame oil (15ml) to a large frying pan. Heat the pan and oil over high heat. Add coated tofu to the pan and fry for 3-4 mins on each side. Remove from the pan when each side is golden brown and set aside on a plate.
6. Add the red pepper slices to the pan and fry until they take on a slight charred colour. This should take around 4 mins.
7. Turn the heat down low and add the tofu back to the pan. Slowly pour the lemon sauce into the pan and stir. Cook for another minute to thicken.
8. Add sesame seeds to lemony tofu, top with spring onion, and serve with your cooked rice.