Sticky Lemon Tofu (Date Sweetened)

 
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This Sticky Lemon Tofu is sweet, sour and sticky- just like take out lemon chicken. You’ll never know its naturally sweetened with dates!

vegan | gluten free | sugar free | oil free.

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Despite being half Chinese, I was never really a fan of Chinese cuisine. I never really craved it even though its full of sugar, MSG and all the chemicals that make it “so good”. A couple dishes I did love though was doused in sticky, sweet and sour sauces: orange sauce, sweet and sour sauce, kung pao sauce, general tso sauce and sticky lemon sauce… just to name a few.

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After my last Date-Sweetened Korean BBQ Sauce & Date Sweetened Coffee Infused BBQ Sauce, I was curious to see if I could make other sauces using dates instead of refined sugar and I’m so excited to say it delivered. There are no artificial colours, flavours, sugars, chemicals or MSG used in this recipe AND to make it even healthier, the tofu is air fried instead of doused in oil. The lemon flavour is wonderful and perfect for the spring season.

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Theres no doubt take out is convenient, but when a recipe is this easy to make makes it worth it to spend a few extra minutes to make a healthier version at home! I guarantee it’s also way more budget friendly per serving.

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I love pairing this Sticky Lemon Tofu with a bed of fresh rice and a side of vegetables such as broccoli, boy choy or cauliflower (get those vegetables in!).

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I hope you try and enjoy this Sticky Lemon Tofu as much as I do! It’s:

  • sweet

  • sour

  • sticky

  • crispy

  • date sweetened

  • way healthier than the take out stuff

  • easy and simple

  • & makes a damn tasty replica of lemon sticky chicken!

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I’m super keen on making more Chinese dishes with sticky tasty sauces using dates! What was your favourite Chinese take out dish? Which sauce should I sweetened with dates next? Let me know in the comments below or on instagram!

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Tips and Tricks to making Sticky Lemon Tofu (Date Sweetened)

  • I 110% prefer to air fry my tofu as it yields a perfectly crisp exterior with a light inside (almost like fried puffed tofu). It saves time, heat & money so I highly recommend an air fryer!

  • The sauce recipe is quite sweet but if you enjoy a very sweet tasting sauce (like the one from fast food chains), you can bump up the amount of dates OR add in sugar if you don’t care for sugar free.

  • If using sugar and NO dates, use 1/3 cup + 1 tbsp of sugar and add in an extra tsp of corn starch to the slurry.

  • If you are looking for that glossy, sticky beautiful finish on your tofu do not skip out on straining the sauce. The date skin adds a bit of darkness so by straining it out, you will get that nice glistening sticky sauce finish.

  • You can save the left overs in the fridge in an airtight container for 1-2 days.

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If you recreate these Sticky Lemon Tofu (Date Sweetened) please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Sticky Lemon Tofu (Date Sweetened)

Description of Recipe

Makes: 2-3 servings

Name of image (title of post is fine)

Prep time:

Cook time:

Ingredients:
  • 1 block of medium firm OR firm tofu (450g)*
  • 2 tbsp cornstarch
  • Optional: 1 tsp garlic powder
  • Sticky Lemon Sauce:
  • 1/3 cup vegetable broth/water (80ml)
  • 1 cup dates (148g)
  • 1/3 c cup lemon juice (80ml)
  • 2 tsp lemon zest 
  • 1.5 tbsp soy sauce
  • 4 tsp corn starch + 1 tbsp water
  • ½ tsp salt and pepper (+ more to taste)
  • Toppings: sesame seeds & green onion tops

Instructions:
  1. First prepare your tofu. After squeezing out as much liquid from the tofu cut into 3/4-1 inch cubes. Place into a container along with corn starch and garlic powder (if using). Gently shake the container until the tofu is coated with the corn starch. Place into lined air fryer at 400 for 12 minutes. Shake the basket and flip the tofu and air fry for another 12-15 minutes (or until crispy). I used medium firm tofu, so if using firm tofu you may need to reduce the time by 1-3 minutes.
  2. For the sticky lemon sauce, add all the ingredients into the blender except the corn starch and water. I recommend straining the sauce at this point but if you're in a pinch this step is not crucial. Add the sauce in a small non-stick pan over medium high and bring to a simmer. While waiting, mix the corn starch and water to make a slurry. Once the sauce begins to simmer, reduce to medium low and whisk in the slurry. Continue whisking and simmering for 1 more minute, until thick. Add in the lemon zest. Taste and adjust by adding in more salt. Once nice and thick reduce the temp to the lowest temperature until the tofu is finished.
  3. Once the tofu is nice and crispy, toss in the thickened sauce until all pieces are evenly coated. Immediately serve with your grain of choice, pair it with some of your favorite vegetables and top with sesame seeds and/or green onion tops!

NOTES:

  • I used medium first tofu in this recipe as I like the inside of my tofu to be light and puffed. Firm tofu can also be used but adjust air frying/baking times accordingly.

  • For baking the tofu: Pre-heat the oven to 400 F and bake for 30-35 minutes, rotating the tray and flipping the tofu around the half way mark.

Save it for later! ↓

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