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Overhead view of lemon pepper tofu with rice and asparagus on plate

Lemon Pepper Tofu

Print Recipe
Chewy tofu is tossed in a sweet, citrusy sauce with loads of black pepper for a flavour-packed vegan protein that is perfect for meal prep.
Course 30 Minute Meals, Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4
Calories 217
Author Jessica Hylton

Ingredients

  • 1 lb block extra firm tofu pressed for at least 30 minutes and torn into 1 inch pieces
  • 1 tablespoon Lemon Pepper Seasoning Blend
  • 1 teaspoon low sodium soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoon oil to fry it in

Lemon Pepper Sauce

  • 8 ½ tablespoons lemon juice
  • 4 ½ tablespoons maple syrup or agave nectar
  • 1 teaspoon Lemon Pepper Seasoning Blend
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon cornstarch + 1 teaspoon water, mix together separately from the rest of ingredients in a small bowl for a cornstarch slurry
  • 2 teaspoons soy sauce
  • chopped parsley and freshly grated lemon zest for garnish

Instructions

  • In a medium-sized bowl place the pressed and torn tofu pieces. Add the soy sauce and toss to coat. Add in the Lemon Pepper Seasoning Blend and cornstarch and toss to thoroughly combine, ensuring all the tofu pieces are covered with the seasoning and the cornstarch.
  • Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 5 to 8 minutes. Feel free to do this in batches if desired. Remove tofu pieces and set aside.
  • In a separate pan, heat all the lemon pepper sauce ingredients together. Bring to a boil then simmer for 4 minutes until saucy and thick. Remove from heat and let it cool for about 5 minutes. Pour over your tofu and toss to coat. Top with more lemon zest and some chopped parsley.
  • Serve with rice and/or air fryer asparagus!

Notes

Store lemon pepper tofu in an airtight container in the refrigerator for up to 4 days. You can eat it hot or cold; to reheat it, pop it in the microwave or warm it up in a skillet set over medium heat.
Freeze lemon pepper tofu for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator, then reheat it according to the instructions above.

Nutrition

Calories: 217kcal | Carbohydrates: 25g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 287mg | Potassium: 296mg | Fiber: 1g | Sugar: 15g | Vitamin A: 13IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 2mg