Braised Lemon Tofu

Directions

1. 1

   Tear the tofu into chunks instead of cutting into cubes and season with chicken seasoning, some lemon juice, a dash of soy sauce and maggi liquid seasoning. Fry this off in a pan until it starts to get crispy.

2. 2

   Make 400ml vegan chicken stock, add 100ml of white wine, add 1 tsp of all purpose, add some fresh parsley and rosemary, 1 tsp oregano, 1 tbsp nooch, 1 tsp liquid maggi, 1 tsp sugar, and the juice of 1 large lemon.

3. 3

   Add the stock to the fried tofu in the pan on a high heat. Let it bubble for 5 mins before adding a cornflour slurry.

4. 4

   To make the slurry add 1 part cornflour to 2 parts cold water (approx 150ml in total) add this to the mix in the pan. Keep stirring as the sauce thickens, if it is still watery add more of the slurry.

5. 5

   Add some more fresh parsley, more lemon juice, salt and pepper to taste.

6. 6

   Serve with rice, your fave veg or salad. Garnish with some roasted lemon slices for extra yumminess.