Lemon tofu recipe

Ingredients

• 1 package firm tofu, cut into strips
• 1 tablespoon apple cider vinegar
• 2 teaspoons golden miso
• 2 tablespoons olive oil
• 1 teaspoon fresh ginger, minced
• 2 tablespoons garlic, minced
• 2 scallions, sliced
• 1 carrot, sliced
• ½ red bell pepper, sliced
• 1 tablespoon grated lemon zest
• 1 tablespoon arrowroot powder
• ½ cup lemon juice
• 1 carrot, grated, for garnish
• ½ lemon, thinly sliced into rounds, for garnish

1. Drain the tofu and place on paper towels. Place a plate on top of the tofu and let sit for 30 minutes to squeeze out the moisture.
2. Combine cider vinegar and golden miso in a bowl; add the tofu strips and marinate 30 – 60 minutes.
3. Heat oil in a wok over high heat and stir-fry ginger, garlic, scallions, carrot, pepper, and lemon zest for 3 minutes.
4. Remove tofu from marinade and set aside.
5. In a blender, combine marinade and arrowroot powder until smooth.
6. Pour mixture into wok and heat until thickened, stirring constantly. Add tofu and sauté until warm.
7. Add lemon juice; stir briefly and remove from heat. Garnish with grated carrot and lemon slices.