Vegan Lemon "Chicken"

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This Vegan Lemon "Chicken" is the perfect plant based alternative to this Chinese take away classic.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Chinese

Diet: Vegan

Keyword: bean curd sheets, galic, ginger, lemon, soy sauce, tofu

Servings: people

Calories: 529.64kcal

(If dried) re-hydrate the bean curd sheets by soaking them in warm water for 5 minutes.
Cut the tofu block in half lengthways.
Lay out 2 of the bean curd sheets on to your work surface and place one of the slices of tofu in the middle.
Wrap the tofu in the bean curd sheets.
Lay the third bean curd sheet out on to your work surface and place the wrapped tofu seam side down in the centre of the bean curd sheet.
Wrap the tofu.
Repeat with the second slice of tofu and the remaining bean curd sheets.
Heat the oil in a frying pan.
Place the wrapped slices of tofu into the pan and fry on each side for 10 minutes.
Once crispy all over remove from the pan, pat dry with kitchen roll to remove any excess oil and place to one side.
Add the garlic and ginger to the pan and cook for 2 minutes.
Make a slurry with the water and cornflour then mix with the remaining ingredients.
Add the sauce to the pan along with the garlic and ginger and cook for 8 minutes or until the sauce has begun to thicken.
Slice the tofu into strips then add back into the pan.
Cook for 5 minutes until the tofu is hot through and coated in the sauce.
Serve with the remaining slices of lemon to garnish.