Place the cubes in a mixing bowl, drizzle the soy sauce over them and stir gently
Then add the cornstarch, season with salt and pepper, and stir until the tofu is coated
In a large frying pan, heat up the oil. When it's hot add the coated tofu cubes and fry until they are golden brown. Turn them over using tongs or a spatula to get them evenly cooked.
When the tofu is cooked, transfer it to a plate so you can use the pan to make the sauce.
Heat up the oil, then add your minced garlic and ginger and fry for 1 minute.
Then add the water, stock powder, soy sauce, lemon juice, zest and sugar and stir together
Finally add in the cornstarch mixed with some water, and simmer the sauce until it's thick and sticky. Stir frequently.
Combine the tofu with the sauce and serve with rice, noodles or veggies of your choice. Garnish with spring onions or sesame seeds.
Orange versionWe adapted this recipe to make our sticky orange tofu. We like it better than just substituting orange juice for lemon juice directly in this recipe, as it has some vinegar for more tang and some chili for a bit of warm heat. For Gluten FreeUse tamari or gluten free soy sauce and make sure your stock powder is gluten free.