Lemon Tofu Stir-Fry

The first time I made this Lemon Tofu Stir-Fry, it was purely out of necessity. It was a Tuesday night, that midweek slump had hit hard, and the fridge contained a block of tofu nearing its expiry date, a slightly sad-looking lemon, and a random assortment of vegetables. I wasn’t expecting much, honestly. Tofu stir-fries can sometimes be a bit… bland. But something magical happened in the wok that night. The combination of crispy, golden tofu cubes coated in a bright, zesty, and perfectly balanced lemon sauce, tossed with vibrant, tender-crisp vegetables, was an absolute revelation. My partner, usually skeptical of tofu dishes, declared it “restaurant-worthy,” and even my notoriously picky teenager went back for seconds without prompting. Since then, it’s become a staple in our meal rotation – our go-to for a quick, healthy, and incredibly satisfying dinner that bursts with flavour and feels genuinely nourishing. It’s proof that simple ingredients, prepared with a little care, can create something truly special. This recipe isn’t just food; it’s sunshine in a bowl, guaranteed to brighten even the dullest weeknight.

Why This Lemon Tofu Stir-Fry Will Become Your Go-To

Before we dive into the specifics, let’s talk about why this particular Lemon Tofu Stir-Fry recipe stands out from the crowd and deserves a permanent spot in your cooking repertoire. It’s more than just combining ingredients; it’s about creating an experience that is both delicious and practical.

• Incredibly Flavorful: Forget bland tofu! The star here is the vibrant lemon sauce – a perfect harmony of tangy lemon juice, savoury soy sauce (or tamari), a touch of sweetness, and aromatic ginger and garlic. It coats the crispy tofu and vegetables beautifully, ensuring every bite is bursting with flavour. It’s refreshing yet deeply satisfying.
• Wonderfully Textured: We achieve tofu perfection here – crispy on the outside, slightly chewy and tender on the inside. This contrasts beautifully with the tender-crisp stir-fried vegetables, providing a delightful textural journey in every mouthful. No mushy tofu allowed!
• Quick and Easy: Designed for busy weeknights, this recipe comes together surprisingly fast, especially if you prep your ingredients beforehand (mise en place is your friend!). From pressing the tofu to serving, you can have a stunning meal on the table in under 45 minutes.
• Healthy and Nourishing: Packed with plant-based protein from the tofu and loaded with vitamins and fibre from the colourful vegetables, this is a meal you can feel good about eating. It’s naturally vegan and easily adaptable to be gluten-free. It’s a fantastic way to incorporate more plant-based meals into your diet without sacrificing taste or satisfaction.
• Highly Adaptable: Consider this recipe a fantastic template. Don’t have broccoli? Use bell peppers or snap peas. Want more heat? Add some chilli flakes. Need it gluten-free? Use tamari and ensure your cornstarch is certified GF. You can easily swap vegetables based on seasonality or what you have on hand, making it a versatile champion for clearing out the veggie drawer.
• Budget-Friendly: Tofu and seasonal vegetables are generally very affordable ingredients, making this a cost-effective meal that doesn’t skimp on flavour or nutritional value. Compared to takeout or meat-heavy dishes, this stir-fry is kind to your wallet.
• Visually Appealing: We eat with our eyes first, and this dish delivers! The golden tofu, the vibrant greens of broccoli or snap peas, the bright reds or yellows of bell peppers – it all comes together in a colourful, appetizing presentation that looks as good as it tastes.

This Lemon Tofu Stir-Fry genuinely ticks all the boxes: delicious, fast, healthy, adaptable, and beautiful. It’s the kind of meal that makes you feel like a kitchen hero, even on a busy weeknight.

Ingredients You’ll Need

Here are the components that come together to create this vibrant dish:

For the Crispy Tofu:

• 1 (14-16 ounce) block Firm or Extra-Firm Tofu: Pressed very well and cut into ¾-inch cubes. (This is crucial for achieving crispiness).
• 2 tablespoons Cornstarch: For coating the tofu, creating that desirable crispy exterior.
• 1 tablespoon Soy Sauce (or Tamari for gluten-free): Adds a savoury flavour base directly to the tofu.
• 2-3 tablespoons Neutral Cooking Oil: Such as canola, grapeseed, or avocado oil, for pan-frying the tofu.

For the Zesty Lemon Sauce:

• ¼ cup Low-Sodium Soy Sauce (or Tamari for gluten-free): The savoury backbone of the sauce.
• ¼ cup Fresh Lemon Juice: Approximately 1 large or 2 small lemons, provides the signature bright tang.
• ¼ cup Vegetable Broth or Water: Adds volume and helps balance the flavours.
• 2 tablespoons Maple Syrup or Agave Nectar: Provides sweetness to balance the lemon’s tartness (adjust to taste).
• 1 tablespoon Cornstarch: Acts as the thickening agent for the sauce.
• 1 tablespoon Toasted Sesame Oil: Adds a nutty aroma and depth of flavour.
• 1 tablespoon Fresh Ginger: Finely minced or grated, for a warm, zesty kick.
• 2-3 cloves Garlic: Finely minced or grated, essential aromatic flavour.
• Optional: ½ teaspoon Red Pepper Flakes: For a touch of gentle heat.

For the Stir-Fry Vegetables:

• 1 tablespoon Neutral Cooking Oil: For stir-frying the vegetables.
• 1 medium head Broccoli: Cut into small, bite-sized florets (about 3-4 cups).
• 1 large Carrot: Peeled and thinly sliced on the diagonal.
• 1 Red Bell Pepper: Cored, seeded, and cut into 1-inch pieces.
• 4-5 Scallions (Green Onions): White and green parts separated, thinly sliced.
• Optional additions: Snow peas, snap peas, mushrooms, bok choy, asparagus – use about 4-5 cups total of your preferred vegetables.

For Garnish (Optional):

• Toasted Sesame Seeds: Adds texture and nutty flavour.
• Fresh Cilantro or Parsley: Adds freshness and colour.
• Extra Lemon Wedges: For those who like an extra citrusy kick.

Step-by-Step Instructions for Perfect Lemon Tofu Stir-Fry

Follow these steps carefully for the best results:

1. Press the Tofu (Essential Step!): Remove the tofu from its packaging and drain the excess water. Place the block on a plate lined with several paper towels or a clean kitchen towel. Place more towels on top and weigh it down with something heavy (a cast-iron skillet, a few cookbooks, or a tofu press). Let it press for at least 30 minutes, or ideally 1 hour (or even longer in the fridge if time permits). The longer you press, the firmer and crispier your tofu will be as more water is expelled.
2. Prepare the Tofu: Once pressed, cut the tofu block into uniform ¾-inch cubes. Place the cubes in a medium bowl. Drizzle with 1 tablespoon of soy sauce (or tamari) and gently toss to coat. Sprinkle the 2 tablespoons of cornstarch over the tofu and toss again until each piece is lightly and evenly coated. This coating is key to the crispy texture.
3. Make the Lemon Sauce: In a small bowl or measuring cup, whisk together all the sauce ingredients: ¼ cup soy sauce (or tamari), ¼ cup lemon juice, ¼ cup vegetable broth (or water), 2 tablespoons maple syrup (or agave), 1 tablespoon cornstarch, 1 tablespoon toasted sesame oil, minced ginger, minced garlic, and optional red pepper flakes. Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
4. Prepare the Vegetables: Wash and chop all your chosen vegetables into bite-sized pieces. Keep them separated as they may have slightly different cooking times. Slice the scallions, keeping the white/light green parts separate from the dark green tops (the tops are often used for garnish). Having everything prepped (mise en place) makes the stir-frying process smooth and fast.
5. Cook the Tofu: Heat 2-3 tablespoons of neutral oil in a large skillet or wok over medium-high heat. The oil should be hot enough that a piece of tofu sizzles immediately when added. Carefully add the coated tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Fry for 4-6 minutes per side, turning occasionally, until golden brown and crispy on most sides. Use tongs or a spatula to turn them gently. Once cooked, remove the crispy tofu from the skillet and set it aside on a plate lined with paper towels.
6. Stir-Fry the Vegetables: Add the remaining 1 tablespoon of oil to the same skillet over medium-high heat. Add the firmer vegetables first – in this case, the broccoli florets and sliced carrots. Stir-fry for 3-4 minutes, stirring frequently, until they begin to soften slightly but are still bright and crisp.
7. Add Remaining Vegetables: Add the red bell pepper pieces and the white/light green parts of the scallions to the skillet. Continue to stir-fry for another 2-3 minutes until all vegetables are tender-crisp (they should still have a slight bite). Avoid overcooking – mushy vegetables are the enemy of a good stir-fry!
8. Combine and Sauce: Give the prepared lemon sauce a quick whisk again (as the cornstarch may have settled). Pour the sauce over the vegetables in the skillet. Bring the sauce to a simmer, stirring constantly. It will thicken quite quickly, usually within 1-2 minutes.
9. Return Tofu to Skillet: Add the cooked crispy tofu back into the skillet with the vegetables and sauce. Gently toss everything together to ensure the tofu and vegetables are evenly coated with the glossy lemon sauce. Cook for just another minute, allowing the tofu to heat through.
10. Finish and Serve: Remove the skillet from the heat. Stir in most of the dark green scallion tops (reserving some for garnish, if desired). Taste and adjust seasoning if needed (more lemon juice for tartness, a tiny bit more sweetener if desired, or a pinch of salt/soy sauce for savouriness).
11. Garnish and Enjoy: Serve the Lemon Tofu Stir-Fry immediately over your choice of base (like fluffy rice or quinoa). Garnish with toasted sesame seeds, fresh cilantro or parsley, the remaining scallion greens, and extra lemon wedges on the side.

Understanding the Nutrition Facts

This nutritional information is an estimate per serving, assuming the recipe yields 4 servings. Actual values may vary based on specific ingredients and portion sizes.

• Servings: 4
• Calories per Serving: Approximately 350-450 kcal (excluding rice or noodles)
• Protein: ~18-22g (Primarily from tofu, crucial for muscle building, repair, and satiety, keeping you feeling full longer.)
• Fiber: ~6-8g (From vegetables and tofu, essential for digestive health, regulating blood sugar, and contributing to fullness.)
• Vitamin C: Significant amount (Primarily from lemon juice, bell peppers, and broccoli, a powerful antioxidant supporting immune function and collagen production.)
• Iron: Good source (From tofu and green vegetables, vital for oxygen transport in the blood and preventing fatigue.)
• Healthy Fats: Moderate amount (Mainly unsaturated fats from the cooking oil and sesame oil, important for overall health when consumed in moderation.)

Quick Guide: Preparation & Cook Time

• Preparation Time: Approximately 20-25 minutes (includes chopping vegetables and making the sauce, assumes tofu is already pressed). Add 30-60 minutes for tofu pressing time if not done ahead.
• Cook Time: Approximately 20-25 minutes.
• Total Time: Around 40-50 minutes (excluding pressing time). This makes it an ideal candidate for a flavourful weeknight dinner.

Creative Ways to Serve Your Lemon Tofu Stir-Fry

While delicious on its own, here’s how to serve your stir-fry for a complete and satisfying meal:

• Classic Rice Bowl:
  • Serve piping hot over a bed of fluffy steamed jasmine rice or brown rice. The rice soaks up the delicious lemon sauce beautifully.
  • Consider coconut rice for a subtle tropical twist.
• Nutty Quinoa Base:
  • For a protein and fibre boost, serve over cooked quinoa. Its slightly nutty flavour complements the lemon sauce well.
• Noodle Delight:
  • Toss the finished stir-fry with cooked soba noodles, udon noodles, or even spaghetti or linguine for a fusion twist. Ensure noodles are cooked al dente.
• Lettuce Wraps:
  • For a lighter, low-carb option, spoon the stir-fry mixture into crisp butter lettuce or romaine lettuce cups. Add extra crunch with chopped peanuts or cashews.
• Grain Bowl Power-Up:
  • Build a vibrant grain bowl starting with a base of rice or quinoa, adding the Lemon Tofu Stir-Fry, and topping with extra goodies like avocado slices, edamame, or pickled ginger.
• Simple Side:
  • Enjoy it as a substantial main course on its own, perhaps with a small side salad with a light vinaigrette.
• Don’t Forget Garnishes:
  • Always finish with recommended garnishes like toasted sesame seeds, fresh cilantro/parsley, and extra lemon wedges. They add crucial layers of flavour, texture, and visual appeal.

Mastering Your Stir-Fry: Additional Tips for Success

Elevate your Lemon Tofu Stir-Fry from good to great with these pro tips:

1. Press Tofu Like You Mean It: This is non-negotiable for crispy tofu. Waterlogged tofu will steam instead of fry, resulting in a soft, potentially mushy texture. Use a tofu press or the weighted towel method and give it adequate time (at least 30 mins, longer is better). Extra-firm tofu generally requires less pressing than firm tofu.
2. High Heat is Key: Stir-frying relies on high heat to cook ingredients quickly while maintaining their texture and colour. Ensure your wok or skillet is properly preheated before adding oil, and the oil is hot before adding ingredients. This sears the food quickly, locking in flavour and preventing sogginess.
3. Mise en Place (Prep Everything First): Stir-frying happens fast. Have your tofu pressed and cubed, sauce whisked, and all vegetables washed, chopped, and ready before you turn on the heat. You won’t have time to chop once things start cooking. Arrange ingredients near your stovetop for easy access.
4. Don’t Overcrowd the Pan: Whether cooking tofu or vegetables, adding too much to the pan at once lowers the temperature, leading to steaming instead of searing. Cook in batches if necessary, ensuring ingredients have space. This allows for better browning and crisping.
5. Control Sauce Thickness: The cornstarch in the sauce acts as a thickener. If your sauce gets too thick too quickly, whisk in a tablespoon or two of water or vegetable broth to loosen it. If it’s too thin, let it simmer a bit longer or dissolve a tiny bit more cornstarch in cold water (a slurry) and whisk it in. Remember it will thicken slightly as it cools.
6. Taste and Adjust: Your lemon might be more or less tart, your soy sauce saltier. Always taste the sauce before adding it to the stir-fry and adjust seasonings. Need more tang? Add lemon juice. More sweetness? A touch more maple syrup. More savoury? A splash more soy sauce (carefully!). Taste again after combining everything before serving.
7. Cook Vegetables to Tender-Crisp: The goal is vegetables that are cooked through but still retain some bite and vibrant colour. Add firmer vegetables (like carrots and broccoli stems) first, followed by softer ones (like bell peppers, snow peas, leafy greens). Constant stirring helps them cook evenly.
8. Make it Ahead (Partially): You can press and cube the tofu, whisk the sauce (store separately), and chop the vegetables a day or two in advance. Store them in airtight containers in the fridge. This makes assembly on cooking night incredibly fast – just fry the tofu, stir-fry the veggies, and combine! Cooked stir-fry is best fresh, but leftovers can be stored (see FAQ).

Deep Dive: The Magic of Tofu in Stir-Fries

Tofu often gets a mixed reputation, but it’s a versatile and nutritious powerhouse, especially suited for stir-fries. Understanding tofu helps you appreciate its role in dishes like this Lemon Tofu Stir-Fry.

• What is Tofu? Tofu, also known as bean curd, is made from soybeans. Dried soybeans are soaked, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, like calcium or magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey. These curds are then pressed into the familiar white blocks.
• Types of Tofu: Tofu comes in various textures, determined by water content:
  • Silken/Soft Tofu: Very high water content, custard-like texture. Best for smoothies, creamy sauces, dips, and desserts. Not suitable for this stir-fry.
  • Medium Tofu: Slightly less water, delicate but can hold its shape. Good for gentle simmering in soups or mapo tofu.
  • Firm Tofu: Holds its shape well, denser texture. Great for scrambling, baking, and light stir-frying, but benefits significantly from pressing.
  • Extra-Firm Tofu: Least amount of water, densest texture. This is generally the best choice for stir-fries like our Lemon Tofu recipe, as it holds its shape well and crisps up beautifully after pressing.
  • Super-Firm Tofu: Often sold vacuum-packed with very little water, requires minimal pressing. Also excellent for stir-frying and grilling.
• Why Tofu Works So Well in Stir-Fries:
  • Flavor Absorption: Tofu is like a sponge for flavour. Its neutral taste allows it to readily absorb marinades and sauces, like our vibrant lemon sauce.
  • Texture Transformation: When pressed and cooked correctly (pan-fried, baked, or air-fried), tofu develops a wonderfully satisfying crispy exterior while remaining tender inside. This textural contrast is key in a good stir-fry.
  • Nutritional Powerhouse: Tofu is a complete protein (containing all nine essential amino acids), a good source of iron and calcium (especially if calcium-set), and low in saturated fat. It adds substantial nutritional value to plant-based meals.
• Addressing Common Tofu Myths:
  • “Tofu is bland.” Only if unprepared! Its neutrality is its strength, allowing it to take on any flavour profile you introduce. Pressing, marinating, and proper cooking techniques are essential.
  • “Tofu is always soft and mushy.” Only if you use the wrong type or don’t press it sufficiently. Extra-firm tofu, pressed well and pan-fried or baked, becomes delightfully firm and crispy.
  • “Tofu is difficult to cook.” Not at all! The most crucial steps are pressing and using adequate heat. Once you master those, it’s incredibly easy to incorporate into various dishes.

By choosing the right type (extra-firm), pressing it diligently, and cooking it until golden and crisp, tofu transforms into the delicious star of this Lemon Tofu Stir-Fry.

The Vibrant World of Stir-Fry Vegetables

A great stir-fry isn’t just about the protein and sauce; the vegetables play a crucial role in adding colour, texture, flavour, and essential nutrients. Choosing and preparing your vegetables wisely can elevate your Lemon Tofu Stir-Fry.

• Best Vegetables for Stir-Frying: The beauty of stir-fries lies in their versatility. Many vegetables work wonderfully, but some classics include:
  • Broccoli: Adds earthy flavour, great texture, and holds sauce well. Cut into small, even florets.
  • Bell Peppers (Any Colour): Provide sweetness, vibrant colour, and a pleasant crunch. Cut into 1-inch squares or strips.
  • Carrots: Offer sweetness, colour, and a firm texture. Slice thinly on the diagonal for faster, even cooking.
  • Snow Peas & Snap Peas: Add bright green colour, sweetness, and a delightful snap. Use whole (trimmed) or halved.
  • Mushrooms (Cremini, Shiitake): Bring umami depth and a meaty texture. Slice or quarter them. Shiitakes add a particularly rich flavour.
  • Onions & Scallions: Provide aromatic base flavours. Yellow or red onions can be sliced; scallions (green onions) add freshness, especially the green tops used as garnish.
  • Bok Choy/Pak Choi: Leafy greens with crisp stems. Separate leaves from stems, add stems earlier and leaves towards the very end.
  • Zucchini/Courgette: Adds moisture and readily absorbs flavour. Cut into half-moons or chunks.
  • Asparagus: Offers a unique grassy flavour and tender-crisp texture. Snap off tough ends and cut into 1-2 inch pieces.
  • Baby Corn: Adds a fun crunch and mild sweetness.
• Balancing Colour, Texture, and Flavour: Aim for a mix of colours (green, red, orange, yellow) for visual appeal and varied nutrients. Combine textures – crisp (peppers, carrots), tender (broccoli florets, zucchini), and perhaps something leafy (bok choy leaves).
• Cutting Vegetables for Even Cooking: Size matters in stir-frying. Cut vegetables into relatively uniform, bite-sized pieces. Denser vegetables (like carrots) should be cut thinner or added earlier than softer ones (like bell peppers or zucchini) to ensure everything reaches that perfect tender-crisp state simultaneously.
• Seasonal Adaptations: Take advantage of seasonal produce! Asparagus and snap peas in spring, zucchini and bell peppers in summer, broccoli and carrots year-round. Using seasonal vegetables often means better flavour and lower prices.
• Preparation is Key: As mentioned in the tips (mise en place), have all vegetables washed, trimmed, and cut before you start cooking. Stir-frying waits for no one!

By thoughtfully selecting and preparing a variety of vegetables, you ensure your Lemon Tofu Stir-Fry is not only delicious but also a feast for the eyes and packed with goodness.

Perfecting the Zesty Lemon Sauce

The sauce is arguably the heart and soul of this Lemon Tofu Stir-Fry. It ties everything together, coating the crispy tofu and vibrant vegetables in a glossy, flavourful glaze. Understanding its components helps in creating the perfect balance.

• The Core Components:
  • Lemon Juice (Acidity): Provides the signature bright, tangy flavour. Freshly squeezed is essential for the best taste. The acidity also helps to tenderize slightly and cut through richness.
  • Soy Sauce/Tamari (Savoury/Umami): Forms the salty and savoury base. Low-sodium is recommended to better control the salt level. Tamari is the gluten-free alternative.
  • Maple Syrup/Agave (Sweetness): Balances the tartness of the lemon and the saltiness of the soy sauce. Adjust the amount based on your preference and the tartness of your lemons. Honey (if not strictly vegan) or even brown sugar can be substitutes.
  • Vegetable Broth/Water (Liquid Base): Adds volume, helps dissolve ingredients, and prevents the sauce from being overly concentrated.
  • Cornstarch (Thickener): Creates that desirable glossy, coating consistency. It needs to be whisked well into the cold liquid ingredients to prevent lumps before heating.
  • Aromatics (Ginger & Garlic): Provide essential pungent, zesty background notes that are fundamental to most stir-fry sauces. Fresh is always best here.
  • Toasted Sesame Oil (Nutty Aroma/Flavour): Added usually towards the end or off-heat, it contributes a distinct nutty aroma and depth. A little goes a long way.
  • Red Pepper Flakes (Optional Heat): For those who enjoy a gentle kick of spiciness.
• Achieving Balance: The magic lies in the balance between sour (lemon), salty/savoury (soy sauce), and sweet (maple syrup/agave). Taste the sauce before you heat it or add it to the stir-fry. Does it need more tang? Add a bit more lemon juice. Too tart? A little more sweetener. Not savoury enough? A tiny splash more soy sauce.
• Thickening Technique: Cornstarch needs heat to activate its thickening properties. Ensure you whisk it thoroughly into the cold liquids first to make a smooth slurry. Once added to the hot pan, stir constantly as it comes to a simmer. It will thicken rapidly. If it becomes too thick, thin it with a little water or broth. If it’s too thin after simmering, you can create a small slurry (1 tsp cornstarch mixed with 2 tsp cold water), whisk it in, and simmer briefly again.
• Sauce Variations:
  • Spicier: Add more red pepper flakes, a dash of sriracha, or some finely minced chili.
  • More Umami: A teaspoon of miso paste (whisked in well) or a dash of nutritional yeast can add depth.
  • Different Citrus: While it wouldn’t be Lemon Tofu Stir-Fry, lime juice offers a different tang, or a mix of lemon and orange could be interesting.
  • Herbal Notes: Stirring in fresh chopped cilantro or mint right at the end can add another layer of freshness.

Mastering this simple yet flavourful sauce is key to unlocking the delicious potential of your stir-fry.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Lemon Tofu Stir-Fry:

1. Can I use a different type of tofu?
   While firm or extra-firm is highly recommended for the best crispy texture, you could potentially use medium tofu if you press it exceptionally well and handle it very gently during cooking. Silken or soft tofu will not work for this recipe as they will fall apart. Super-firm, pre-pressed tofu is also an excellent choice.
2. How do I make this recipe gluten-free?
   It’s very simple! Just ensure you use Tamari (which is typically brewed without wheat) instead of regular soy sauce. Also, double-check that your cornstarch is certified gluten-free if you have celiac disease or severe sensitivity, as some brands can have cross-contamination risks. All other standard ingredients (tofu, vegetables, lemon, oil, maple syrup, ginger, garlic) are naturally gluten-free.
3. How do I store leftovers?
   Store any leftover Lemon Tofu Stir-Fry in an airtight container in the refrigerator for up to 3 days. Keep in mind the tofu will lose its crispiness upon storing and reheating, but the flavours will still be delicious.
4. What’s the best way to reheat leftovers?
   You can reheat leftovers gently in the microwave (covered, to retain moisture) or, for slightly better texture, in a skillet over medium heat. Add a splash of water or vegetable broth if it seems dry. Avoid overheating, which can make the vegetables mushy and the tofu rubbery. The tofu won’t regain its original crispiness perfectly.
5. Can I freeze this stir-fry?
   Freezing is generally not recommended. While possible, the texture of both the tofu and the vegetables can change significantly upon thawing and reheating. Tofu can become spongier, and vegetables tend to get mushy. The sauce might also separate. It’s best enjoyed fresh or refrigerated for a few days.
6. How can I make this dish spicier?
   Easily! Add more red pepper flakes to the sauce (start with ½ tsp and increase to your liking). You could also add a swirl of sriracha or chili garlic sauce to the finished dish or whisk it into the sauce. Adding some thinly sliced fresh chilli peppers (like jalapeño or serrano) along with the bell peppers during stir-frying is another great option.
7. Can I add other proteins besides tofu?
   Absolutely! While this recipe focuses on tofu, you could substitute or supplement with other proteins. Cooked chickpeas, tempeh (cubed and pan-fried similarly to tofu), or even pre-cooked shrimp (added right at the end just to heat through) could work well with the lemon sauce. If using chicken or beef, slice it thinly and stir-fry it before the vegetables, remove it from the pan, then add it back in with the sauce at the end.
8. What if I don’t have all the listed vegetables?
   No problem! Stir-fries are incredibly forgiving. Use about 4-5 cups total of whatever suitable stir-fry vegetables you have on hand. Good substitutes include snap peas, green beans (blanch them briefly first), zucchini, mushrooms, bok choy, asparagus, or even frozen stir-fry vegetable mixes (add them frozen directly to the hot pan, they may release more water). Just adjust cooking times based on the vegetable’s density.

This Lemon Tofu Stir-Fry is more than just a recipe; it’s a vibrant, healthy, and incredibly versatile meal solution that proves plant-based eating can be exciting and deeply satisfying. The combination of perfectly crispy tofu, crisp-tender vegetables, and that bright, zesty lemon sauce creates a symphony of flavours and textures that’s hard to resist. It’s quick enough for a weeknight yet impressive enough for guests. Give it a try, adapt it to your liking, and I’m confident it will become a beloved favourite in your kitchen, just as it has in mine. Enjoy the burst of sunshine in every bite!