Description
This Lemon Pepper Tofu recipe offers a crispy, flavorful plant-based dish perfect for a quick and satisfying meal. Coated in a seasoned cornstarch and nutritional yeast mixture, the tofu is pan-fried to a golden crisp and finished with a zesty lemon pepper sauce that adds a bright, tangy kick. Ideal for vegan and vegetarian diets, this dish pairs wonderfully with steamed vegetables, rice, or mashed potatoes for a wholesome dinner in just 30 minutes.
Ingredients
Scale
Tofu:
- 1 block (450g) super firm tofu, cut into triangles
- 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 it dry thoroughly with paper towels to remove excess moisture, then slice it into thin triangles or rectangles for even cooking and better coating.
- Make Lemon Pepper 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 optional red pepper flakes until smooth. Set aside for later use.
- Mix Coating: In another bowl, combine the cornstarch, nutritional yeast, dried thyme, kosher salt, and black pepper. This mixture will help create a flavorful crispy coating on the tofu.
- Heat Oil: Place a large skillet over medium-high heat and add the olive oil. Allow the oil to get hot but not smoking to ensure perfect frying texture.
- Coat Tofu: Dip each tofu piece into the cornstarch mixture, ensuring it is fully coated. Shake off any excess coating to prevent clumps and place the tofu pieces carefully into the hot skillet.
- Pan-Fry Tofu: Fry the tofu, flipping occasionally with a spatula, until each side is golden and crispy, which should take about 3-5 minutes per side depending on heat intensity and tofu thickness.
- Add Sauce and Thicken: Once the tofu is crispy, give the lemon pepper sauce a quick stir and pour it into the skillet. Turn off the heat and let the sauce sit for a few minutes in the pan to thicken and infuse the tofu with its tangy flavor.
- Serve: Serve the lemon pepper tofu hot with your choice of steamed vegetables and rice or creamy mashed potatoes to make a complete, balanced meal.
Notes
- Patting the tofu dry is crucial to achieve a crispy texture when frying.
- You can substitute vegan chicken broth with vegetable broth or water with seasoning.
- The red pepper flakes are optional but add a nice spicy kick if desired.
- Ensure the pan is hot before adding tofu to avoid sticking and to get an even golden crust.
- This recipe is vegan and vegetarian friendly.
