sticky lemon tofu

for 1 serving:

1 block (200g) tofu, cut into cubes

1 tbsp cornstarch

1/3 tsp sumac

chili flakes, to taste

pinch of salt

2 cloves of garlic

sauce:

zest from 1/2 lemon

juice from 1 lemon

1 tbsp sesame oil

pinch of salt

3 tbsp water

basmati rice, for serving

parsley, for serving

cucumber, for serving

method:

toss the tofu cubes with cornstarch, sumac, chili flakes, and salt in a container until evenly coated. set aside.

slice the garlic thinly (or mince if you prefer).

preheat a small (20cm) frying pan on medium-high for 2-3 minutes, then turn to medium and add 1 tbsp of oil.

add the tofu and immediately shake the pan so the tofu cubes slide across the bottom. cook undisturbed for 3 minutes, turning down the heat if it gets too dark.

in the meantime, shake up the sauce in the same container as the tofu (to use up the remaining cornstarch).

after 3 minutes, start checking every 30 seconds until the tofu is golden and crispy. flip and cook the other side for 2-3 minutes.

remove the tofu from the pan and turn the heat to low. add the sliced garlic and fry in the leftover oil until fragrant.

add the tofu back to the pan with the sauce. let the sauce cook on low for 3 minutes, stirring occasionally, until slightly thickened. add a little more water if it gets too thick, you want some saucy bits left in the pan.

serve the tofu over rice with fresh cucumber slices and parsley.