Lemon Pepper Tofu
Learn how to make crispy lemon pepper tofu with this easy recipe. A flavorful, high-protein vegan dish perfect for any meal!
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.