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close-up of a bowl of lemon pepper tofu topped with sesame seeds and green onions
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5 from 11 votes

Lemon Pepper Tofu

Crispy lemon pepper tofu is a restaurant-style dish that's packed with flavor. The vibrant, lemony sauce is slightly sweet and so addictive!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main
Cuisine: Chinese
Keyword: lemon pepper tofu, lemon tofu
Servings: 4
Author: Vegan Richa

Ingredients

For the tofu:

  • 12 ounces extra firm tofu pressed for at least 15 minutes and then cubed or sliced as you like
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground 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 freshly-squeezed lemon juice
  • 1/2 teaspoon or more lemon zest
  • 3 tablespoons maple syrup or another sweetener of choice
  • 1/2 teaspoon garlic powder or 2 minced garlic cloves
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch mixed with 1/2 cup of water

For garnish:

  • chopped green onion, sesame seeds
US Customary - Metric

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.

Video

Notes

This recipe is naturally nut-free and easy to make gluten-free by using tamari instead of soy sauce.
For Soyfree, use my chickpea flour tofu or store bought pumpkin seed tofu or other non soy tofu. Or use the sauce with crisped cauliflower or crisped vegan chicken subs 
 

Nutrition

Calories: 126kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Sodium: 562mg | Potassium: 211mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg