Crispy Lemon Tofu Over Red Leaf Lettuce

By blum099

Ingredients

• Ingredients:
• 2 blocks extra firm tofu, pressed and drained 1 Tbsp brown rice vinegar
• 1 Tbsp agave
• 1 ⁄2 tsp sea salt
• 1 ⁄2 tsp ground black pepper
• 1 cup arrowroot powder, for dredging
• 2 Tbsp neutral tasting oil (refined coconut or canola preferred)
• Sauce Ingredients:
• 1 ⁄2 cup vegetable broth
• 1/3 cup fresh lemon juice
• 1 Tbsp organic evaporated cane sugar or agave
• 2 Tbsp sesame oil (with or without chilies)
• 1 tsp finely grated ginger
• 1 Tbsp arrowroot powder, diluted with 1 1⁄2 Tbsp water
• 2 cups red leaf lettuce, finely chopped 2-3 sliced lemon wedges *Optional Gomasio for garnish *Optional

Preparation

Step 1

Press the tofu over a cooling rack for about 10 minutes. Slice into about 1⁄4 inch thick strips. Drizzle the strips with the rice vinegar and agave and sprinkle with sea salt and pepper. Allow the marinate to coat the tofu for 10-30 minutes.
While the tofu is marinating, create your lemon sauce by combining all ingredients except arrowroot and water in a sauce pan. Heat for approximately 3 minutes and add arrowroot slurry. Whisk and cook for only one additional minute. Set aside, covered to keep warm.
Pre-heat a large skillet and add the oil.
Place 1 cup arrowroot powder in a large dish and dredge each piece of the tofu in the arrowroot.
Sauté coated tofu on each side for approximately 3 minutes, or until the tofu is golden. As the tofu is cooking place the finely chopped lettuce on a large platter.
When the tofu is finished, add to the platter and top with lemon sauce. Sprinkle with gomasio or sesame seeds and lemon wedges. © Spork Foods, 200