Drain the tofu and give it several good squeezed between your hands over the sink to remove as much excess water as possible.

Use your hands to tear the tofu into bite-sized chunks and place them in a bowl.

Squeeze the lemons and measure ⅓ cup (80 ml) in a measuring cup. Add the water, soy sauce and sugar. Stir to dissolve the sugar. Add 2 teaspoons of cornstarch and mix well.

Sprinkle 1 ½ tablespoons of cornstarch over the tofu and gently stir it to coat all the tofu in cornstarch.

Heat 3 tablespoons of oil in a large non-stick pan over medium-high heat. Add the tofu in a single layer and allow it to brown on one side. Then stir it to brown on the other side.

While the tofu is frying, heat 2 teaspoons of oil in a small pot or pan over medium heat. Add the ginger and garlic and fry for about 30 seconds until fragrant.

Give your lemon-water mixture another stir to distribute the cornstarch and pour in onto the fried ginger and garlic. Bring to a simmer, stirring continuously, until the sauce thickens. Remove from the heat and set aside.

When your tofu is golden brown on all sides, remove it to a clean bowl. Pour over the lemon sauce and gently toss to coat the tofu in sauce.

Serve over rice and garnished with chopped green onion and sesame seeds if desired.