Lemon Pepper Tofu with Lemon Sauce

This lemon pepper tofu with lemon sauce needs to be on your menu.

Whenever I post a tofu recipe on Instagram, at least a dozen people direct message me and say “what does tofu taste like?” 

Um, it tastes like nothing really.  That’s why you need to marinate it or add a sauce.  But there are a couple things about tofu, you need to pick the right one for the recipe you are making.

My buddy Justin from Crow Moon Kitchen and I have a whole YouTube video on the subject – you can check it out here.

First, for this recipe you need to use extra firm tofu.  Secondly, you also need to press the liquid out to get the right texture.  Lastly, wrap it up in several paper towels.  By placing something heavy on it (like a big can of tomatoes) and letting it sit overnight, most of the moisture will be pressed out. 

Best decision evah!  Toss the tofu in cornstarch and lemon pepper seasoning to start.

Don’t skip this pan frying step – it literally makes the dish and will make someone who is on the fence to try tofu, to actually try it and love it.

This sauce though – it’s so bright because of the lemon – so tangy!

Wouldn’t you eat this straight out of the pan?

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Lemon Pepper Tofu with Lemon Sauce

Yield: 1 serving

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 7 minutes

If you think you don't like tofu, try this recipe.  I love, love the brightness of this lemon glaze and the kick from the lemon pepper sauce.

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Ingredients

For the lemon sauce:

• 1/3 cup lemon juice (I used fresh)
• 1 tablespoon soy sauce
• 1 teaspoon garlic
• 1/2 teaspoon sambal oelek
• 1 teaspoon hoisin sauce
• 1 teaspoon corn starch
• 1 tablespoon water (if needed)

For the tofu:

• 6 ounces of pressed, extra firm tofu, cut into cubes
• 1 tablespoon corn starch
• 1/4 teaspoon salt
• 1/2 - 1 teaspoon lemon pepper
• 1/2 teaspoon coconut oil
• avocado oil spray

Instructions

Mix the lemon sauce ingredients together.  Heat a non-stick skillet over medium heat.  Pour the sauce in the pan and stir, two minutes, until thickened.  If too thick, add the tablespoon of water to thin it out a bit.

Slice the pressed tofu in half, then into cubes.  In a bowl mix the cornstarch, salt and pepper, and toss the tofu to coat on all sides.

Heat a skillet with the coconut oil and avocado oil spray.  In two batches, pan fry the tofu for about 5 minutes for each batch or until crispy on all sides.

Toss in the prepared lemon sauce, and garnish with chopped cilantro or green onions.  Serve with fresh veggies (I did zucchini) and brown rice if you want make a complete meal.

Did you make this recipe?

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