Crispy Lemon Pepper Tofu
A delicious and healthy crispy lemon pepper tofu dish, packed with flavor and perfect for quick family meals.
Ingredients
For the marinade
- 1 cup tahini Provides creaminess and a nutty flavor.
- 1/4 cup soy sauce Adds umami and richness to the marinade.
- 1/4 cup water Adjusts the sauce consistency as needed.
- 2 tbsp maple syrup or honey Offers natural sweetness to balance the flavors.
- 2 tbsp lemon pepper seasoning blend Delivers zestiness and aromatic flavor.
- 2 tbsp lemon juice Brings brightness and acidity to the dish.
- 1 tbsp lemon zest Adds an extra citrusy punch for finishing.
For the tofu
- 16 oz tofu A high-protein plant-based ingredient that absorbs flavors well.
- 4 tbsp cornstarch Ensures a crispy texture when cooked.
- 2 tbsp sesame seeds Adds crunch and nutty flavor to the coating.
- 2 tbsp neutral oil Enables cooking without imparting heavy flavors.
For serving
- 2 cups steamed rice Serves as a hearty base for your tofu dish.
- 2 cups sautéed broccoli Provides nutritional balance and vibrant color.
- 1/4 cup green onions Adds freshness and a mild onion flavor for garnish.
Instructions
Preparation
- Press the tofu. If using firm tofu, wrap it in paper towels or a clean kitchen towel and weigh it down for 10 to 15 minutes to remove excess moisture.
- Make the marinade/sauce. In a small bowl, whisk together tahini, soy sauce, water, maple syrup or honey, and lemon pepper seasoning until smooth, then stir in lemon juice. Adjust the water for a pourable consistency. Reserve half for serving and set aside lemon zest for later.
- Cut and marinate the tofu. Slice the tofu into ¼-inch pieces, arrange in a dish, and pour half of the marinade over. Marinate for 15 to 60 minutes at room temperature, or refrigerate for up to 6 hours for deeper flavor.
- Coat the tofu. On a plate, mix cornstarch, lemon pepper seasoning, and sesame seeds, then press each tofu slice on both sides to coat evenly.
Cooking
- Cook the tofu on the stovetop. In a large non-stick skillet, heat neutral oil over medium-high heat. Cook tofu slices in a single layer, flipping when golden brown on each side.
- Add the sauce. Once cooked, return all tofu to the pan, remove from heat, pour in the reserved marinade, sprinkle with lemon zest, and toss to coat evenly. Serve hot.
Notes
To achieve perfectly crispy tofu, pressing out as much moisture as possible is key. A non-stick skillet or parchment paper during baking helps prevent sticking. Experiment with external coatings such as crushed nuts or panko breadcrumbs. This dish works well with a drizzle of hot sauce for those who enjoy a little spice. Cooking the tofu in batches prevents overcrowding.