Description
A delicious and crispy Lemon Pepper Tofu recipe featuring super firm tofu coated in a flavorful breading and pan-fried to golden perfection. Finished with a tangy, savory lemon pepper sauce that makes a perfect vegan entree served alongside steamed veggies and rice or mashed potatoes.
Ingredients
Scale
Tofu and Breading
- 1 block (450g) super firm tofu, cut into triangles or rectangles
- 2 tablespoons cornstarch
- 2 tablespoons nutritional yeast
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 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 tofu: Remove the tofu from its package, pat dry thoroughly with paper towels to remove excess moisture, then slice into thin triangles or rectangles for even cooking.
- Mix sauce: In a bowl or measuring cup, whisk together the vegan chicken broth, lemon zest, lemon juice, maple syrup, minced garlic, cornstarch, black pepper, kosher salt, and red pepper flakes (if using). Set aside.
- Prepare breading: In a separate bowl, combine cornstarch, nutritional yeast, dried thyme, kosher salt, and black pepper. This mixture will create a flavorful coating for the tofu.
- Heat oil: Place a large skillet over medium-high heat and add olive oil. Allow the oil to heat until shimmering but not smoking.
- Coat tofu: Dip each tofu piece into the breading mixture, ensuring it is fully coated. Shake off any excess coating before placing the tofu in the hot oil.
- Pan-fry tofu: Fry the tofu in the skillet, flipping occasionally, until each side is golden brown and crispy. This should take about 3-5 minutes per side depending on your pan and heat.
- Add sauce and thicken: Stir the lemon pepper sauce again to recombine, then pour it into the pan with the tofu. Turn off the heat and let the sauce gently thicken, coating the tofu evenly for a few minutes.
- Serve: Serve hot with your choice of steamed vegetables and rice or mashed potatoes for a complete meal.
Notes
- Patting the tofu very dry is essential to achieve crispiness when frying.
- If you prefer less oil, you can shallow bake tofu pieces after coating at 400°F (200°C) for 20 minutes, flipping halfway.
- Red pepper flakes are optional but add a nice subtle heat to the sauce.
- Use gluten-free cornstarch to keep this recipe gluten-free.
- Leftover tofu with sauce can be stored covered in the refrigerator for up to 3 days.
