Tofu is one of the most versatile staples to prepare amazing 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.
What gives tofu its versatility is its bland 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
- 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
Slice the tofu into even size, ½ inch thick rectangles.
Heat a skillet and sautee the tofu pieces for 2 minutes on each side or till golden brown
Meanwhile, for the sauce, add soy sauce, apple cider, lemon juice, and maple syrup in a bowl. Mix well
Once the tofu slices are sauteed, place them in the sauce, garnish with cilantro and lemon slices, and serve.