Sticky Lemon Tofu Puffs

Tofu puffs are one of those ingredients I always keep in the freezer, they crisp up beautifully in the air fryer without needing much fuss, and the sticky lemon sauce here turns them into something that tastes far more effortful than it actually is. It's a quick one to throw together on a weeknight when you want something that feels like a proper takeaway-style dish.

Why it's nutritionally good

• Tofu puffs bring a good amount of plant protein, though slightly less per gram than firm tofu since they're more air than density, so this pairs well with something else protein-rich on the plate like edamame

• Ginger and garlic bring their usual plant compounds along with the flavour

• Lemon zest and juice add vitamin C, which also helps with iron absorption from the tofu

Serve it with sticky rice, an Asian cucumber and carrot salad, and edamame beans as suggested, and you end up with a properly balanced plate, protein from a couple of different sources, plenty of veg, and good carbs to round it out.Ingredients:

150g tofu puffs (from an Asian supermarket)

1 inch ginger, finely grated (frozen or fresh)

2 garlic cloves, minced

1 tbsp soy sauce

100ml vegetable stock

20g brown sugar

1 tbsp cornflour

Zest of 1 lemon

Juice of 1 lemon

Method:

Air-fry the tofu puffs: Place in the air fryer at 180°C for 10 minutes until golden and crisp.

Prepare the sauce: In a pan over medium heat, add ginger and garlic. Sauté for 30 seconds until fragrant.

Add sugar, lemon zest, lemon juice, soy sauce, vegetable stock, and rice vinegar. Stir and bring to a simmer. Add cornflour and mix in. If it gets too thick, add a splash of water.

Coat the tofu: Add the air-fried tofu puffs to the sauce, stirring well to coat them evenly. Simmer for 1-2 minutes to allow the flavours to absorb.

Serve: Plate up with sticky rice, an Asian cucumber & carrot salad, and edamame beans.

Garnish: Sprinkle with crispy onions and sesame seeds for extra crunch.