Lemon Pepper Tofu
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
126 kcal
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Course
Main Course
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Cuisine
Chinese
Lemon Pepper Tofu
Description
The recipe begins with firm tofu pressed to remove excess moisture, then coated evenly with salt, pepper, and cornstarch for a light crispy crust when pan-fried. Cooking in oil over medium-high heat browns the tofu on multiple sides, developing a firm texture.
The sauce combines soy sauce, fresh lemon juice and zest, maple syrup, garlic powder, black and white pepper, and salt, achieving a balance of tanginess, sweetness, and mild heat. Adding a cornstarch slurry thickens this sauce into a glossy glaze that clings to the tofu while still allowing the crisped edges to shine.
Garnishes of chopped sesame seeds and green onion add nuttiness and freshness. This tofu dish pairs well with cooked grains like rice or quinoa, rounding out a flavorful plant-based meal.
The recipe notes alternatives for soy and nut allergies by substituting the tofu or using the sauce on other crisped vegetables or vegan substitutes, increasing versatility.
Ingredients
For the tofu:
- 12 ounces tofu pressed for at least 15 minutes and then cubed or sliced as you like, extra firm
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon cornstarch or tapioca starch
- 2 teaspoons neutral cooking oil generic cooking oil
For the sauce:
- 1.5 tablespoons soy sauce or use tamari for gluten-free
- 1/4 cup lemon freshly squeezed juice
- 1/2 teaspoon lemon zest or more
- 3 tablespoons maple syrup or another sweetener of choice
- 1/2 teaspoon garlic powder or 2 minced garlic cloves
- 1/2 teaspoon black pepper freshly ground
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
- 2 teaspoons cornstarch mixed with 1/2 cup of water
For garnish:
- green onion chopped
- sesame seeds chopped
Instructions
- Press and cube the tofu if you haven’t already. Add the cubed tofu to a bowl with salt & pepper and toss well. Sprinkle in the cornstarch and toss well to coat. If the tofu is still somewhat sticky then add a little bit more cornstarch (1-2 teaspoons at a time).
- Heat a skillet over medium-high heat. Add the oil. Once hot, transfer the coated tofu to the skillet and cook for 6-9 minutes until golden on most edges.
- Move the tofu to one side of the skillet. Add the soy sauce, lemon juice, zest, maple syrup, garlic powder, black and white pepper, and salt. Mix well. (For variation , add 1/2 tsp red pepper flakes or 1 dried red chili for heat)
- Add the cornstarch slurry and mix well. Once it starts to thicken, mix in the tofu and toss to coat. Taste and adjust salt and flavor. Switch off the heat and serve over cooked rice or quinoa.
Notes
- Press tofu well to remove moisture before coating and frying for best texture.
- Use tamari instead of soy sauce for a gluten-free version.
- For soy-free adaptation, swap tofu with chickpea flour or pumpkin seed tofu, or use the sauce with crisped cauliflower or vegan chicken substitutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 562mg | 23% |
| Potassium | 211mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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