1 lb. tofu
1 c. vegetable broth
4 oz. almonds
1/2 c. lemon juice
1 tbsp. sherry
1/2 tsp. cornstarch
1 tsp. grated lemon rind
3 tbsp. olive oil

Rinse and drain tofu. Slice into 1/2 inch thick slices. Marinate in the vegetable broth for 1 hour. Place on a paper towel and place a plate with a weigh on top for 30 minutes. Slice the tofu into strips 1 inch in width. Grind almonds finely and mix with flour to coat the tofu. Heat oil in skillet. Brown the coated strips of tofu and remove. Drain well.

While to tofu strips are draining, prepare the lemon sauce. Mix the cornstarch with 1/4 cup of cold water. Add to the lemon juice mixture. Bring to a boil and stir constantly until the mixture thickens to a light syrup consistency. Place the tofu on a serving plate and pour the lemon sauce over the top. Serves 4.