Creamy Lemon Tofu

Steps

1. 1

   If serving with pasta, get the water boiling in a large pot. When it's boiling, cook the pasta according to package instructions, then drain and set aside. I do this at the same time the tofu is frying.

2. 2

   Slice the tofu into 1/2 inch thick rectangles. Cut the block in half, then into about 3 slices each. You could also slice the tofu into triangles or smaller cubes, if desired. Pat the tofu dry with paper towels and lay evenly on a large cutting board or piece of parchment paper.

3. 3

   Sprinkle each side with salt, a few shakes black pepper, then sprinkle on cornstarch, rubbing it in with your fingers, on both sides.

4. 4

   In a large non-stick or cast iron skillet over medium heat, warm 2 tablespoons of the olive oil. Add the tofu and cook for about 2-3 minutes until crispy, then carefully use a spatula to get under the tofu and flip it to the other side. To prevent sticking, do not move it once you place it on the pan, wait 2-3 minutes before touching it. Also, use a quality pan that is not prone to sticking, and a thin spatula to get under the tofu. Cook for 2-3 minutes on the other side, then remove from the pan and place on a plate nearby.

5. 5

   To the pan, add the last tablespoon of olive oil. Add the garlic and cook for about 30 seconds. Now pour in the broth, coconut milk and lemon juice. Bring to a simmer and stir for about 3 minutes. Taste, and add more salt as desired (I added another 1/2 teaspoon).

6. 6

   In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons water, then add to the sauce and stir to thicken. You could skip this for a thinner sauce, but I liked it a bit thicker.

7. 7

   Return the tofu to the sauce. There will be a lot of extra sauce, which is good because it's delicious mixed into pasta (or rice), with a few pieces of tofu on top.

8. 8

   Serve over cooked pasta, rice or even mashed potatoes. Spoon additional sauce over the top and sprinkle with parsley if desired. I like to have a green vegetable on the side, such as roasted asparagus, roasted brussels sprouts or cooked kale. Enjoy!