Lemon Pepper Tofu

Crispy pieces of tofu seasoned with lemon pepper and coated in a sticky and delicious lemon pepper sauce, this lemon pepper tofu recipe is a flavor-packed plant-based recipe perfect for dinner or meal prep!

Course Main Course

Cuisine Plant-Based

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Calories 192kcal

Author Carmy

Ingredients

1 block extra firm tofu pressed and cubed (400g)
1 tablespoon lemon pepper seasoning
2 tablespoons cornstarch
2 tablespoons oil

For the Sauce

¼ cup vegetable broth
1 tablespoon cornstarch
¼ cup lemon juice
1 lemon zested
3 tablespoons maple syrup
1 tablespoon soy sauce
½ teaspoon pepper or more

Instructions

Add the pressed and cubed tofu to a bowl along with lemon pepper and cornstarch. Toss well to combine.
Add the vegetable broth and cornstarch to a mixing bowl. Stir to combine then add the rest of the sauce ingredients (lemon juice, lemon zest, maple syrup, soy sauce, and ground pepper). Set aside.
Heat oil over medium-high heat in a large non-stick pan. Add the tofu in a single layer. Pan fry them for 2 to 3 minutes per side or until golden and crispy.
Set aside the tofu and wipe off any leftover oil. Add the sauce to the pan (it will bubble immediately), and simmer for a minute, letting the sauce thicken.
Add the tofu back to the pan and toss well to combine. Finish off with extra pepper and lemon juice if desired.

Video

Notes

Prep time includes pressing the tofu. Check out my guide on how to press tofu without a press if you need a tutorial!

Nutrition