We veganized the popular Chinese dish lemon chicken! These were so delicious. With a crunchy outer crust and a sweet tangy homemade lemon sauce, this dish will satisfy every craving!

Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes


For breaded tofu

  • 1 block of extra firm tofu
  • 2 cups of unsweetened cashew milk
  • 1/4 cup of all purpose flour
  • 1 cup of vegan breadcrumbs
  • 1/4 cup of grape seed oil
  • A pinch of salt
  • A pinch of black pepper

For lemon sauce

  • 4 cloves of minced garlic
  • The juice from 1 large lemon
  • 1 tbsp of avocado oil
  • 1 tsp of finely grated ginger
  • 1/2 a cup of vegetable broth
  • 2 tbsp of soy sauce
  • 3 tbsp of maple syrup
  • 3 tbsp of all purpose flour or cornstarch
  • A pinch of sesame seeds to garnish
  • 1 tbsp of finely chopped green onion


  1. To make your sauce, heat up a small saucepan on medium low heat.
  2. Add your avocado oil, shredded ginger and minced garlic, let it cook until garlic starts to brown.
  3. Stir in your vegetable broth, soy sauce, maple syrup and lemon juice.
  4. Slowly add your flour or cornstarch, be sure to whisk constantly so it doesn’t clump (this will help to thicken your sauce).
  5. Reduce heat to low and simmer.
  6. While your sauce simmers you can begin to fry your tofu, heat a large frying pan on medium heat and add in your grape seed oil.
  7. In a bowl whisk together your cashew milk and all purpose flour to reach a pancake batter consistency.
  8. On a large plate pour out your vegan breadcrumbs.
  9. Pat your tofu dry with paper towel to remove any liquid and slice into 1/4 inch thick slices.
  10. Evenly coat your tofu slices in the cashew milk batter first followed by your breadcrumbs.
  11. Fry your tofu slices for approximately 7-8 minutes each side, checking for a nice golden brown colour.
  12. Once your tofu is cooked you can plate them. Top with a few spoonfuls of your lemon sauce, a sprinkle of sesame seeds and your diced green onion. Serve and enjoy!

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