Crispy Lemon Maple Tofu with Roasted Asparagus and Rice

If you’ve ever wanted restaurant-quality crispy tofu at home, the secret is in the prep-drying and dredging are key. This recipe gives tofu the royal treatment: seared until golden and pillowy, then coated in a glossy lemon-garlic sauce with a touch of heat from chili flakes and sweetness from maple syrup.

Serve over fluffy jasmine rice alongside crisp roasted broccoli for a vibrant, satisfying meal. It’s a perfect balance of textures and flavors that will make you say, ‘Soy happy I made this!’

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

unit BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Cut broccoli into bite-size pieces if needed. Peel and mince or grate garlic. Zest and quarter lemon.
2. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand upright and halve vertically. Lay flat and cut into ½-inch cubes.
3. Trim and discard woody bottom ends from asparagus. (Save broccoli for another use.)
4. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
5. While rice cooks, toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack until tender and lightly browned, 10-12 minutes. Swap in asparagus for broccoli. Roast until tender and lightly browned, 10-12 minutes.
6. Place tofu in a large bowl; season with salt and pepper. Add half the cornstarch and toss until evenly coated.
7. Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu in a single layer and cook until golden and crispy, 1-3 minutes per side. (For 4 servings, work in batches if needed, adding more oil.) Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
8. In a small bowl, whisk together remaining cornstarch and 2 TBSP water (4 TBSP for 4 servings).
9. Heat a drizzle of oil in the same pan over medium-low heat. Add garlic and a pinch of chili flakes; cook, stirring, until fragrant, 30-60 seconds.
10. Whisk in cornstarch mixture, maple syrup, veggie stock concentrate, mushroom stock concentrate, chili sauce and juice from one lemon wedge (two wedges for 4). Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes (add splashes of water if too thick). Remove from heat.
11. Return fried tofu to pan and toss until coated in sauce.
12. Divide rice between bowls; top with broccoli and tofu in separate sections. Top broccoli with a pinch of lemon zest and sprinkle tofu with remaining chili flakes as desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different vegetable instead of asparagus?

Yes, you can substitute broccoli, green beans or snap peas. Adjust roasting time as needed.

How do I make this recipe gluten-free?

The recipe is naturally gluten-free as written, but ensure your stock concentrates and chili sauce are certified gluten-free.

Can I prepare the tofu ahead of time?

You can press and cube the tofu a day in advance. Store in an airtight container in the fridge. Cook just before serving for best crispiness.