Description
This Lemon Pepper Tofu recipe features crispy, golden tofu triangles coated in a flavorful blend of cornstarch, nutritional yeast, and herbs, then pan-fried to perfection. The tofu is then coated in a tangy, zesty lemon pepper sauce that brings a refreshing brightness and subtle spice to the dish. Perfect for a quick, vegan-friendly meal that’s packed with flavor and can be enjoyed with steamed vegetables, rice, or mashed potatoes.
Ingredients
Scale
Tofu and Coating
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 block (450g) super firm tofu, cut into triangles
- 3 tablespoons olive oil, for the pan
Lemon Pepper Sauce
- 1/2 cup vegan chicken broth (or vegetable broth)
- 1 teaspoon lemon zest
- Juice of 1 lemon (about 3 tablespoons)
- 1 tablespoon maple syrup
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes (optional, for spice)
Instructions
- Prepare the Tofu: Remove the tofu from its package, pat it dry thoroughly using paper towels to remove excess moisture, then slice it into thin triangles or rectangles for even cooking and crispy texture.
- Make the Lemon Pepper Sauce: In a bowl or measuring cup, whisk together vegan chicken broth, lemon zest, lemon juice, maple syrup, minced garlic, cornstarch, black pepper, kosher salt, and red pepper flakes (if using). Set aside to allow flavors to meld.
- Prepare the Coating Mixture: In another bowl, combine cornstarch, nutritional yeast, dried thyme, kosher salt, and black pepper. This mixture will give the tofu a flavorful, crispy crust.
- Heat the Oil: Place a large skillet over medium-high heat and add the olive oil. Allow it to heat until shimmering but not smoking, which ensures the tofu will crisp properly without sticking.
- Coat the Tofu: Dip each tofu piece into the cornstarch and nutritional yeast mixture, ensuring each piece is fully coated. Shake off any excess coating to avoid clumps in the pan.
- Pan-Fry the Tofu: Carefully place the coated tofu pieces into the hot skillet. Fry, turning occasionally, until the tofu is golden and crispy on all sides, about 3-5 minutes per side depending on thickness.
- Add the Lemon Pepper Sauce: Give the prepared sauce a quick stir, then pour it over the tofu in the skillet. Turn off the heat and allow the sauce to thicken slightly as it heats through, coating the tofu with tangy, flavorful glaze.
- Serve: Serve the lemon pepper tofu hot, accompanied by steamed vegetables and your choice of rice or mashed potatoes for a complete, satisfying meal.
Notes
- Patting the tofu dry is essential for achieving a crispy texture.
- Use super firm tofu to prevent crumbling during cooking.
- The lemon pepper sauce can be adjusted in spice by omitting or adding more red pepper flakes.
- This dish pairs wonderfully with steamed greens like broccoli or green beans and a starch such as rice or mashed potatoes.
- Leftover tofu can be refrigerated in an airtight container for up to 3 days.
- For a gluten-free version, ensure nutritional yeast and broth are certified gluten free.
