Firstly, drain and press tofu. Cut tofu into cubes. Transfer the tofu cubes into a large bowl. Drizzle with a tablespoon of soy sauce and toss well.

Sprinkle 4 tablespoons of cornstarch, onion powder, garlic powder, and a pinch of salt & pepper. Toss again to coat all the tofu pieces nicely.

Now, heat 2 tablespoons of avocado oil in a large skillet over a medium-high flame.

Place the tofu cubes into the hot oil gently. Fry for a few minutes while flipping them with tongs till they are crisp and golden. Remove them into a dish.

Drizzle the remaining ½ tablespoon of avocado oil into the same skillet and let it heat for a few seconds on a medium-high flame.

Add in the minced ginger & garlic. Stir fry for a minute or until fragrant.

Next, add in the vegetable broth, a tablespoon of soy sauce, agave nectar, & lemon juice. Mix well for a minute and let the sauce come to a simmer.

Once simmering, reduce heat to medium-low. In a small bowl, whisk a tablespoon of cornstarch with a tablespoon of water and add it to the sauce. Mix well until combined.

Reduce heat to low and let the sauce simmer for 1-2 minutes while stirring frequently. Also, add the lemon zest and continue stirring until the sauce reaches a thick sticky consistency.

Lastly, add the fried tofu cubes, coat with the sauce, and transfer them to a serving dish.

Serve the “Sticky Lemon Tofu” topped with spring onions & toasted sesame seeds!