Crispy lemon pepper tofu is a restaurant-style dish that’s filled with taste. 1 pan 30 minute dinner. The colourful, lemony sauce is barely candy and so addictive!
Desk of Contents
This can be a tangy, candy, and lemony tofu dish. It’s best with freshly-squeezed lemon juice and is amazingly refreshing!
You make each the tofu and the sauce collectively in a single pan, so lemon pepper tofu makes a scrumptious, straightforward, 30 minute weeknight dinner!
Why You’ll Love Lemon Pepper Tofu
- crispy tofu in vibrant, lemony sauce
- one-pan dish, good for weeknight meals
- naturally nut-free with gluten-free possibility
Extra Lemon Recipes
Recipe Card
Lemon Pepper Tofu
Crispy lemon pepper tofu is a restaurant-style dish that is filled with taste. The colourful, lemony sauce is barely candy and so addictive!
Servings: 4
Energy: 126kcal
Substances
For the tofu:
- 12 ounces (340.2 g) additional agency tofu pressed for not less than quarter-hour after which cubed or sliced as you want
- 1/4 teaspoon salt
- 1/4 teaspoon freshly floor black pepper
- 1 tablespoon cornstarch or tapioca starch
- 2 teaspoons oil
For the sauce:
- 1.5 tablespoons soy sauce or use tamari for gluten-free
- 1/4 cup (59.15 ml) freshly-squeezed lemon juice
- 1/2 teaspoon or extra lemon zest
- 3 tablespoons maple syrup or one other sweetener of selection
- 1/2 teaspoon garlic powder or 2 minced garlic cloves
- 1/2 teaspoon freshly floor black pepper
- 1/8 teaspoon white pepper
- 1/4 teaspoon salt
- 2 teaspoons cornstarch blended with 1/2 cup of water
For garnish:
- chopped inexperienced onion, sesame seeds
Directions
-
Press and dice the tofu if you happen to haven’t already. Add the cubed tofu to a bowl with salt & pepper and toss nicely. Sprinkle within the cornstarch and toss nicely to coat. If the tofu remains to be considerably sticky then add a little bit bit extra cornstarch (1-2 teaspoons at a time).
-
Warmth a skillet over medium-high warmth. Add the oil. As soon as sizzling, switch the coated tofu to the skillet and cook dinner for 6-9 minutes till golden on most edges.
-
Transfer the tofu to at least one aspect of the skillet. Add the soy sauce, lemon juice, zest, maple syrup, garlic powder, black and white pepper, and salt. Combine nicely. (For variation , add 1/2 tsp purple pepper flakes or 1 dried purple chili for warmth)
-
Add the cornstarch slurry and blend nicely. As soon as it begins to thicken, combine within the tofu and toss to coat. Style and modify salt and taste. Swap off the warmth and serve over cooked rice or quinoa.
Notes
For Soyfree, use my chickpea flour tofu or retailer purchased pumpkin seed tofu or different non soy tofu. Or use the sauce with crisped cauliflower or crisped vegan rooster subs
Diet
Diet Info
Lemon Pepper Tofu
Quantity Per Serving
Energy 126
Energy from Fats 36
% Each day Worth*
Fats 4g6%
Saturated Fats 0.4g3%
Sodium 562mg24%
Potassium 211mg6%
Carbohydrates 16g5%
Fiber 0.3g1%
Sugar 10g11%
Protein 7g14%
Vitamin A 3IU0%
Vitamin C 6mg7%
Calcium 48mg5%
Iron 1mg6%
* P.c Each day Values are primarily based on a 2000 calorie weight loss plan.
Substances and Substitutions
- tofu – Be certain to press your tofu for not less than quarter-hour earlier than cubing or slicing. You don’t need it too watery!
- salt and pepper – To season the tofu cubes and the sauce.
- cornstarch – Makes the tofu crispy on the skin and to thicken the sauce, so it clings to the crispy tofu. You should use tapioca starch as an alternative, if wanted.
- oil – To pan fry the tofu.
- soy sauce – Provides saltiness, umami, and moisture to the lemon pepper sauce. Use tamari for glutenfree
- lemon juice – Freshly squeezed is finest on this recipe! Some zest makes it much more lemony
- maple syrup – Makes the sauce sticky-sweet! You should use your favourite sweetener as an alternative, if you happen to desire.
- garlic powder – To season the sauce. Recent garlic will work, too.
- black and white peppers – Provides this sauce a tremendous, zingy taste!
Suggestions
- The tofu shouldn’t be sticky after tossing it with the cornstarch. Sprinkle on a teaspoon or two of additional cornstarch, as wanted, to get the tofu absolutely coated for the crispiest outcomes.
- If you would like extra warmth, add crushed purple pepper flakes to the pan or serve it on the aspect, so everybody can add warmth to style.
How one can Make Lemon Tofu
Press and dice the tofu if you happen to haven’t already. Add the cubed tofu to a bowl with salt and pepper and toss nicely. Sprinkle within the cornstarch and toss nicely to coat. If the tofu remains to be considerably sticky then add a little bit bit extra cornstarch (one to 2 teaspoons at a time).
Warmth a skillet over medium-high warmth. Add the oil.
As soon as the oil is sizzling, switch the coated tofu to the skillet and cook dinner for six to 9 minutes till golden on most edges.
Transfer the tofu to at least one aspect of the skillet. Add the soy sauce, lemon juice, zest, maple syrup, garlic powder, black and white pepper, and salt. Combine nicely.
Add the cornstarch slurry and blend nicely. As soon as it begins to thicken, combine within the tofu and toss to coat.
Style and modify salt and taste. My husband often likes a little bit bit extra warmth, due to this fact I add some pepper flakes and black pepper at this level.
Swap off the warmth and serve over cooked rice or quinoa.
Steadily Requested Questions
That contemporary lemon juice taste is so essential on this recipe. I don’t advocate substituting it. You possibly can add it along with lemon juice
Lemon pepper tofu accommodates soy. It’s nut-free and is straightforward to make gluten-free by utilizing tamari instead of soy sauce.
For Soyfree, use my chickpea flour tofu or retailer purchased pumpkin seed tofu or different non soy tofu.
