Sticky lemon pepper tofu and broccolini. 290 calories

Most sticky lemon tofu recipes have a lot of oil, sugar, and cornstarch. I cut out most of this and it was still delicious and also saved time because you don’t have to coat the tofu with a cornstarch. The key is to soak up most of the moisture from the tofu and pan fry the tofu first with spray oil till it’s browned all over.

Two servings:

1 pack tofu, cubed

1 T cornstarch in 1 T of water

lemon juice/zest from one lemon

about 1/3 cup of water

1 tsp soy sauce (optional)

1/4 c allulose

1 clove garlic

1 tsp bouillon

spray oil to brown tofu

pepper to taste

ginger, approx 1 tsp finely grated

Brown tofu. Mix everything but the cornstarch and add to browned tofu. Cook down and bring to simmer. Slowly add the cornstarch mixture and stir. Finish with pepper to taste.

The original higher cal recipe [https://veganonboard.com/sticky-lemon-tofu/](https://veganonboard.com/sticky-lemon-tofu/)

Looks Great

Thanks for sharing ‼️