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Lemon Tofu Stir Fry

Course Main Course
Prep Time 10 minutes
Cook Time 44 minutes
Servings 2


  • 1/2 block Extra-firm tofu
  • 1/2 cup Parboiled white rice
  • 1 medium Bell pepper, sliced
  • 1 cup Bok Choy, chopped
  • 1 Lemon, juiced
  • 1/2 cup Vegetable broth, no added salt
  • 1/4 cup Honey
  • 1/2 TBSP Corn starch
  • 1/2 TBSP Water


  • In a pot, cook rice as directed on package.
  • Preheat oven to 425 F. Slice tofu into bite size pieces and roast for 30 minutes, flipping half way.
  • In a wok on medium heat, stir fry bok choy and pepper until softened. Set aside.
  • In the same wok, add lemon juice, honey, broth and simmer for 2-4 minutes.
  •  Mix corn starch and water. Once sauce is at a roaring simmer, lower temperature and add corn starch and water. Let cook for 5 minutes while it thickens.
  • Toss cooked tofu in lemon sauce. Enjoy with rice and vegetables.


Makes 2 Servings. Per 1 serving: 13.8g protein,  424.7mg potassium,  175.50mg phosphorus,  63.6mg sodium