Lemon Pepper Tofu Stir Fry

Crispy lemon pepper tofu is a restaurant-style dish that’s filled with taste. 1 pan 30 minute dinner. The colourful, lemony sauce is barely candy and so addictive!

It is a tangy, candy, and lemony tofu dish. It’s best with freshly-squeezed lemon juice and is amazingly refreshing!

You make each the tofu and the sauce collectively in a single pan, so lemon pepper tofu makes a scrumptious, simple, 30 minute weeknight dinner!

Why You’ll Love Lemon Pepper Tofu

• crispy tofu in vibrant, lemony sauce
• one-pan dish, good for weeknight meals
• naturally nut-free with gluten-free choice

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Lemon Pepper Tofu

Crispy lemon pepper tofu is a restaurant-style dish that is filled with taste. The colourful, lemony sauce is barely candy and so addictive!

Prep Time20 minutes minutes

Cook dinner Time20 minutes minutes

Whole Time40 minutes minutes

Course: Principal

Delicacies: Chinese language

Key phrase: lemon pepper tofu, lemon tofu

Servings: 4

Energy: 126kcal

Creator: Vegan Richa

Substances

For the tofu:

• 12 ounces (340.2 g) additional agency tofu pressed for at the least quarter-hour after which cubed or sliced as you want
• 1/4 teaspoon salt
• 1/4 teaspoon freshly floor black pepper
• 1 tablespoon cornstarch or tapioca starch
• 2 teaspoons oil

For the sauce:

• 1.5 tablespoons soy sauce or use tamari for gluten-free
• 1/4 cup (59.15 ml) freshly-squeezed lemon juice
• 1/2 teaspoon or extra lemon zest
• 3 tablespoons maple syrup or one other sweetener of alternative
• 1/2 teaspoon garlic powder or 2 minced garlic cloves
• 1/2 teaspoon freshly floor black pepper
• 1/8 teaspoon white pepper
• 1/4 teaspoon salt
• 2 teaspoons cornstarch combined with 1/2 cup of water

For garnish:

• chopped inexperienced onion, sesame seeds

Directions

• Press and dice the tofu when you haven’t already. Add the cubed tofu to a bowl with salt & pepper and toss effectively. Sprinkle within the cornstarch and toss effectively to coat. If the tofu remains to be considerably sticky then add somewhat bit extra cornstarch (1-2 teaspoons at a time).

• Warmth a skillet over medium-high warmth. Add the oil. As soon as scorching, switch the coated tofu to the skillet and prepare dinner for 6-9 minutes till golden on most edges.

• Transfer the tofu to at least one facet of the skillet. Add the soy sauce, lemon juice, zest, maple syrup, garlic powder, black and white pepper, and salt. Combine effectively. (For variation , add 1/2 tsp pink pepper flakes or 1 dried pink chili for warmth)

• Add the cornstarch slurry and blend effectively. As soon as it begins to thicken, combine within the tofu and toss to coat. Style and alter salt and taste. Swap off the warmth and serve over cooked rice or quinoa.

Notes

This recipe is of course nut-free and straightforward to make gluten-free by utilizing tamari as a substitute of soy sauce.
For Soyfree, use my chickpea flour tofu or retailer purchased pumpkin seed tofu or different non soy tofu. Or use the sauce with crisped cauliflower or crisped vegan hen subs 
 

Diet

Diet Information

Lemon Pepper Tofu

Quantity Per Serving

Energy 126
Energy from Fats 36

% Each day Worth*

Fats 4g6%

Saturated Fats 0.4g3%

Sodium 562mg24%

Potassium 211mg6%

Carbohydrates 16g5%

Fiber 0.3g1%

Sugar 10g11%

Protein 7g14%

Vitamin A 3IU0%

Vitamin C 6mg7%

Calcium 48mg5%

Iron 1mg6%

* P.c Each day Values are based mostly on a 2000 calorie weight-reduction plan.

Substances and Substitutions

• tofu – Ensure to press your tofu for at the least quarter-hour earlier than cubing or slicing. You don’t need it too watery!
• salt and pepper – To season the tofu cubes and the sauce.
• cornstarch – Makes the tofu crispy on the skin and to thicken the sauce, so it clings to the crispy tofu. You should use tapioca starch as a substitute, if wanted.
• oil – To pan fry the tofu.
• soy sauce – Provides saltiness, umami, and moisture to the lemon pepper sauce. Use tamari for glutenfree
• lemon juice – Freshly squeezed is greatest on this recipe! Some zest makes it much more lemony
• maple syrup – Makes the sauce sticky-sweet! You should use your favourite sweetener as a substitute, when you desire.
• garlic powder – To season the sauce. Recent garlic will work, too.
• black and white peppers – Provides this sauce an incredible, zingy taste!

Ideas

• The tofu shouldn’t be sticky after tossing it with the cornstarch. Sprinkle on a teaspoon or two of additional cornstarch, as wanted, to get the tofu absolutely coated for the crispiest outcomes.
• In order for you extra warmth, add crushed pink pepper flakes to the pan or serve it on the facet, so everybody can add warmth to style.

How one can Make Lemon Tofu

Press and dice the tofu when you haven’t already. Add the cubed tofu to a bowl with salt and pepper and toss effectively. Sprinkle within the cornstarch and toss effectively to coat. If the tofu remains to be considerably sticky then add somewhat bit extra cornstarch (one to 2 teaspoons at a time).

Warmth a skillet over medium-high warmth. Add the oil.

As soon as the oil is scorching, switch the coated tofu to the skillet and prepare dinner for six to 9 minutes till golden on most edges.

Transfer the tofu to at least one facet of the skillet. Add the soy sauce, lemon juice, zest, maple syrup, garlic powder, black and white pepper, and salt. Combine effectively.

Add the cornstarch slurry and blend effectively. As soon as it begins to thicken, combine within the tofu and toss to coat.

Style and alter salt and taste. My husband normally likes somewhat bit extra warmth, due to this fact I add some pepper flakes and black pepper at this level.

Swap off the warmth and serve over cooked rice or quinoa. 

Incessantly Requested Questions