Lemon Pepper Tofu
A crispy, flavorful tofu dish infused with lemon and pepper, perfect for plant-based meals.
Equipment
- Frying Pan
- Mixing Bowls:
- Spatula
Ingredients
- 1 lb extra-firm tofu, pressed and torn into 1-inch pieces
- 1 Tbsp Lemon Pepper Seasoning Blend
- 1 tsp low-sodium soy sauce
- 2 Tbsp cornstarch
- 2 Tbsp oil for frying
- 8 1/2 Tbsp lemon juice
- 4 1/2 Tbsp maple syrup or agave nectar
- 1 tsp Lemon Pepper Seasoning Blend
- 1 tsp freshly grated lemon zest
- 1/2 Tbsp cornstarch for slurry
- 1/2 Tbsp water for slurry
- 2 tsp soy sauce
- chopped parsley for garnish
- freshly grated lemon zest for garnish
Instructions
- In a medium bowl, toss the pressed tofu pieces with soy sauce and 1 tablespoon of Lemon Pepper Seasoning Blend, then coat with cornstarch.
- Heat a frying pan over medium-high heat and add the oil. Once hot, add the tofu pieces and cook for 5-8 minutes until crispy and golden brown, turning occasionally.
- In a separate pan, combine lemon juice, maple syrup, remaining Lemon Pepper Seasoning Blend, and soy sauce. Bring to a boil, then reduce heat and simmer for 4 minutes to thicken.
- After simmering, let the sauce cool for 5 minutes, then pour it over the crispy tofu and toss to coat.
- Garnish with freshly grated lemon zest and chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet to maintain crispiness.