If there’s one dish that never fails to impress in my kitchen, it’s lemon pepper tofu. I still remember the first time I tried making it—sceptical but hopeful. I had a block of tofu sitting in my fridge, a couple of lemons on my counter, and a craving for something crispy, zesty, and downright delicious. Let me tell you, it turned out to be a game-changer! This simple recipe has bold, bright flavours that will keep you returning for more.
Why You’ll Love This Lemon Pepper Tofu
If you’ve ever thought tofu was bland, this recipe will change your mind! Here’s why I’m obsessed with it:
- Crispy on the outside, tender on the inside – That perfect bite keeps me reaching for more.
- Bright and bold flavours – The zesty lemon and the kick of black pepper are a match made in heaven.
- It is so easy to make. Whether you pan-fry, bake, or air-fry, this comes together in no time.
- Vegan, gluten-free, and high-protein – A perfect guilt-free indulgence.
- Super versatile – I love throwing it in a salad, serving it over rice, or snacking it straight from the pan (no shame!).
If you’ve never tried lemon pepper tofu before, trust me—you’re in for a treat.
Ingredients Needed for Lemon Pepper Tofu
One of the best things about this dish is that it doesn’t require anything fancy. You probably already have most of these ingredients sitting in your kitchen!
- Tofu (extra-firm) – The key to achieving that perfect crispy texture.
- Lemon juice & zest – Adds a fresh, citrusy zing that takes the flavour up a notch.
- Black pepper (freshly ground) – The show’s star, bringing the perfect spicy kick.
- Soy sauce or tamari – For a little depth and umami goodness.
- Garlic powder & onion powder – Everything tastes better with garlic and onion.
- Cornstarch – The secret to that crave-worthy crispy coating.
- Olive oil or avocado oil – Helps achieve that golden-brown perfection.
- Maple syrup (optional) – A touch of sweetness balances everything out.
Got everything? Great—let’s get cooking!
How to Make Lemon Pepper Tofu (Step-by-Step Guide)
Step 1: Press the Tofu
For years, I made the mistake of skipping this step—a big mistake. If you want crispy tofu, press out the extra moisture. Simply wrap your tofu in a paper towel, place it between two plates, and set something heavy on top. Let it press for about 15-20 minutes. Trust me, it makes all the difference.
Step 2: Cut and Coat
- Slice the tofu into cubes, strips, or whatever shape you love.
- Toss the tofu in a bowl with cornstarch, garlic powder, onion powder, and black pepper. Give it a good mix so everything is evenly coated.
Step 3: Cook It Your Way
Pan-Fry (My Go-To Method)
- Warm up some olive oil in a pan over medium-high heat until it’s ready for cooking!
- Add the tofu and let it crisp up, flipping every few minutes until it’s golden brown on all sides.
Bake (For a Healthier Option)
- Preheat your oven to 400°F (200°C).
- Spread the tofu pieces on a lined baking sheet.
- Bake for 25-30 minutes, flipping halfway through.
Air-Fry (Super Quick & Easy)
- Preheat the air fryer to 375°F (190°C).
- Air fry the tofu for 15-18 minutes, shaking the basket every 5 minutes.
Step 4: Toss in Lemon Pepper Sauce
- Mixice, zest, soy sauce, maple syrup, and extra black pepper.
- Once you are in a small bowl, the tofu is beautifully crispy; toss it in the sauce while still warm.
- Let it soak up all that lemony, peppery goodness for a minute or two.
Best Ways to Serve Lemon Pepper Tofu
You can enjoy this dish in so many tasty ways! Here are some of my favourites:
- Over rice or quinoa – Simple, hearty, and satisfying.
- In a salad – Add a crispy, flavorful protein boost.
- In wraps or tacos – I love stuffing it into a tortilla with avocado and crunchy veggies.
- With stir-fried veggies – Pairs perfectly with bok choy, bell peppers, or snap peas.
However you decide to serve it, you can’t go wrong!
Tips for the Best Lemon Pepper Tofu
Over the years, I’ve learned a few tricks to make this recipe even better:
✔️ Use extra-firm tofu – It holds its shape and crisps up beautifully. ✔️ Press the tofu well – The drier the tofu, the crispier it gets. ✔️ Freshly ground black pepper is a must – It makes all the difference in flavour. ✔️ Taste and adjust – Add more lemon for brightness or maple syrup for sweetness. ✔️ Let the tofu soak in the sauce for a few minutes before serving for maximum flavour.
Frequently Asked Questions About Lemon Pepper Tofu
Can I use silken tofu instead of extra-firm tofu?
Nope! Silken tofu is way too soft and will fall apart. For the best texture, go with extra-firm tofu—it holds up perfectly!
How do I store leftover lemon pepper tofu?
Keep it fresh by storing it in an airtight container in the fridge—it’ll last up to 3 days! Reheat it in a pan or air fryer to bring back the crispiness.
Can I freeze lemon pepper tofu?
Yes, but for best results, freeze the tofu before cooking. Once cooked, freezing can make it a bit chewier.
How can I make this gluten-free?
Swap out soy sauce for tamari or coconut aminos for a delicious alternative!
Can I make this oil-free?
Absolutely! Just bake or air-fry the tofu without oil, then toss it in the lemon pepper sauce.
Conclusion : Lemon Pepper Tofu
There you have it—my favourite way to make tofu bursting with flavour and crunch! If you’ve been looking for a way to take tofu to the next level, this is it.
Now, I want to hear from you! Will you be trying this lemon pepper tofu? Let me know in the comments below, and if you love it as much as I do, share this recipe with a friend who needs a tofu upgrade! 😊
Lemon Pepper Tofu
Ingredients
For the Tofu:
- 1 block 14 oz extra-firm tofu, pressed
- 2 tablespoons cornstarch for crispiness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil or avocado oil, for cooking
For the Lemon Pepper Sauce:
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon maple syrup optional, for balance
- ½ teaspoon black pepper or more to taste
- 1 tablespoon olive oil for extra richness
Instructions
- Wrap the tofu in a clean towel and place a heavy object on top (like a pan or books). Let it sit for at least 15 minutes to remove excess moisture.
- Cut the tofu into cubes, strips, or triangles based on your preference.
- In a bowl, mix cornstarch, garlic powder, onion powder, salt, and black pepper.
- Toss the tofu in the mixture until evenly coated.
Cook the Tofu
- Pan-Fry: Heat 1 tablespoon oil in a pan over medium-high heat. Cook the tofu for 3-4 minutes per side until crispy.
- Bake: Preheat oven to 400°F (200°C). Arrange tofu on a baking sheet and bake for 25 minutes, flipping halfway.
- Air-Fry: Set the air fryer to 375°F (190°C) and cook for 15-18 minutes, shaking halfway.
Make the Lemon Pepper Sauce
- In a bowl, whisk together lemon juice, zest, soy sauce, maple syrup, black pepper, and olive oil.
- Once the tofu is cooked, toss it in the lemon pepper sauce until evenly coated.
- Let it sit for a couple of minutes so it absorbs the flavors.
Notes
- For extra crispiness, let the tofu cool for a few minutes before adding the sauce.
- Want it spicier? Sprinkle in a dash of cayenne pepper to bring some spice!
- Oil-Free Option: Skip the oil and bake or air-fry for a lighter version.
- Serving Suggestions: Serve over rice, quinoa, salads, wraps, or with roasted vegetables.