Description
A quick and satisfying meal featuring crispy tofu and a creamy lemon dill sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 block firm tofu (pressing is essential for the best texture)
- 1 cup corn starch (gives the tofu that coveted crunch)
- 2 tablespoons olive oil (for frying)
- 1 lemon (zested and juiced for both brightness and richness)
- 1/2 cup cashews (soaked for at least 2 hours)
- 1/2 cup water (to help blend the sauce smoothly)
- 2 tablespoons fresh dill (chopped to add a fresh herb note)
- Salt and pepper to taste
Instructions
- Press the tofu block for 30 minutes to remove excess moisture, then cut the tofu into cubes.
- Toss the tofu in corn starch until evenly coated.
- Heat olive oil in a frying pan over medium-high heat, and fry the tofu until golden and crispy on all sides.
- Blend the soaked cashews, lemon juice, lemon zest, water, dill, salt, and pepper until smooth.
- Serve the crispy tofu hot with the lemon dill cream sauce drizzled on top.
Notes
For a nut-free cream sauce, substitute sunflower seeds for cashews. To enhance flavor, consider marinating tofu briefly in lemon juice before coating with corn starch.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg