Tofu is one of the most versatile staples with which you can prepare an amazing range of recipes. It’s easy to make and tastes fantastic in any form. You can stir fry it with vegetables, add it to stew, make vegan nuggets, or even a tofu cheesecake. Sauté tofu in LVS sauce is one of the specialties of Asian cuisine, you will love this easy recipe.
What gives tofu its versatility is its neutral flavor and super absorbent quality. It has a very subtle, soft, sometimes firm cheese-like consistency, and absorbs all the taste and aroma of spices and sauce in which it is cooked.
Tofu is a staple in the cuisines of East-Asian countries like Thailand, Malaysia, Indonesia, the Philippines, Singapore, Vietnam, Laos, Cambodia, Korea, Japan, Taiwan, Hongkong, etc. Since it’s a popular favorite in these cultures, there are thousands of tofu recipes for starters, mains, and desserts. Today I’m sharing with you a quick and easy-to-make starter – Sautéed tofu in Lemon Vinegar and Soya sauce. It’s crisp and golden on the outside and soft and crumbly on the inside, with the mild tangy sweetness of LVS sauce.
Sautéed Tofu in LVS Sauce
- 1 * 700g tofu block
- ** For sauce
- 3 tbsp soy sauce
- 3 tbsp apple cider vinegar
- 3 tbsp lemon juice
- 3 tbsp maple syrup (or rice syrup)
- 1 tsp crushed chili (optional)
- To garnish
- A few sprigs of cilantro
- 1 lemon, thinly sliced
Mix the ingredients for the sauce in a bowl.
Slice the tofu into 1 cm / ½ inch-thick rectangles.
Heat a skillet, add a tablespoon of oil, and fry the tofu pieces for 2 minutes on each side or till golden brown.
Once the tofu slices are ready, place them in the sauce, enabling the tofu to absorb the flavors.
Before serving, garnish with cilantro and lemon slices