Stir-fried Tofu with Shellfish and Citrus Gel

Average: 0 (0 votes)
(0 votes)
Stir-fried Tofu with Shellfish and Citrus Gel
share Share
bookmark_border Copy URL
50 min.
ready in 3 h. 24 min.
Ready in


For the lemon jelly
3 sheets gelatin
½ lemon (juiced)
cup Apple juice
¼ teaspoon crushed Red pepper flakes
1 teaspoon Fish sauce
For the tofu
2 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon honey
1 ⅔ cups Tofu (plain, cut into 2 cm cubes)
2 tablespoons sesame oil
For the lime sauce
cup vegetable stock
2 tablespoons honey
1 ½ Limes (juice)
½ teaspoon Lime zest
2 tablespoons Corn starch
You will also need
1 ⅔ cups Prawn (cooked and peeled)
½ Red onion (finely sliced into rings)
fresh cilantro
How healthy are the main ingredients?
TofuApple juicehoneysoy saucesesame oilhoney

Preparation steps

Soak the gelatine in cold water. Put the lemon juice, apple juice, a pinch of chilli flakes and the fish sauce in a saucepan and bring to the boil. Squeeze the excess water out of the gelatine and stir into the liquid so that it dissolves.
Line a flat, rectangular dish with cling film and pour in the lemon jelly. Leave in the refrigerator for at least 2 hours to set.
Whisk the soy sauce with the sherry and honey and add the cubed tofu. Leave to marinate for approx. 30 minutes.
Heat the oil in a frying pan and brown the tofu on all sides.
For the sauce, bring the stock to the boil with the honey, lime juice and 1/2 tsp lime zest. Mix the cornflour with 1 tbsp water and add to the stock. Bring to the boil then remove from the heat and add the tofu.
Cut the jelly into cubes of roughly 3 cm. Arrange on spoons with a piece of tofu, a prawn, one onion ring and one coriander leaf. Place the spoons on a serving plate and garnish with slices of lime.