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Lemon Pepper Tofu
5 from 33 votes

Lemon Pepper Tofu

Lemon Pepper Tofu features pressed, cubed tofu coated in cornstarch and sautéed until golden. It is then tossed in a tangy, sweet, and peppery lemon sauce made from soy sauce, fresh lemon juice and zest, maple syrup, and spices. The dish offers a crisp exterior with a flavorful, glossy coating, ideal served over rice or quinoa and garnished with sesame seeds and green onions.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 126 kcal
Course: Main Course
Cuisine: Chinese

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:
  • sesame seeds chopped
  • green onion chopped

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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)
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 126

% 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.