Lemon Pepper Tofu
Ingredients
For the Marinade & Sauce:
- ¼ cup tahini, well-stirred
- 3 tablespoons soy sauce, or tamari
- 3-4 tablespoons water, more if needed to thin it out
- 3 tablespoons maple syrup or honey
- 2 teaspoons lemon pepper seasoning blend
- Juice from 1 medium lemon
- Zest of 1 small lemon, reserved for finishing
For the Tofu:
- 1 14.5-ounce block firm or extra-firm tofu
- ⅓ cup cornstarch
- 1 teaspoon lemon pepper seasoning blend
- 2 tablespoons sesame seeds, any color or combination
- neutral oil, about 2–3 tablespoons; omit for baking
To Serve (optional):
- Steamed rice, sautéed broccoli sesame seeds, green onions
Instructions
- Dry or press the tofu: Vacuum-packed tofu and extra-firm tofu don’t need pressing and can simply be pat dry to ensure extra crispiness. If pressing firm tofu, wrap the tofu in paper towels or a clean kitchen towel. Place a baking sheet or cutting board on top and weigh it down with cans or a heavy skillet. Press for 10 to 15 minutes to remove the surface moisture. You can also use a tofu presser if available.
- Make the marinade/sauce: In a small bowl, whisk together tahini, soy sauce, water, maple syrup or honey, and lemon pepper seasoning until you get a smooth mixture. Stir in some lemon juice. Adjust the water as needed for a pourable consistency. Then save half the marinade for serving and keep the lemon zest aside for finishing the dish.
- Cut and marinate: Cut the tofu into ¼-inch slices. Arrange them in a small dish or on a parchment-lined sheet. Pour half of the marinade over the tofu. Marinate for 15 to 60 minutes at room temperature, or for 6 hours in the refrigerator for a deeper flavor.
- Coating: On a plate, combine the cornstarch, lemon pepper seasoning, and sesame seeds. Press both sides of each tofu slice into the mixture until evenly coated.
- Stovetop method: Heat 1 - 3 tablespoons of neutral oil in a large, non-stick skillet over medium-high heat. Place the tofu on the skillet in a single layer leaving a bit of room between each piece. You may need to cook the tofu in batches. Cook until golden brown, then flip and cook the other side until light golden brown. Reduce the heat if the tofu starts to brown too quickly. Return all the tofu to the pan, turn the heat off, and pour in the reserved marinade, sprinkle lemon zest, and toss gently to coat the tofu evenly. Serve hot.
- Baking method: Preheat the oven to 375ºF (190ºC). Arrange the coated tofu on a parchment-lined baking sheet. Bake for about 30 minutes, flipping it once at the 15-minute mark to ensure the sides are cooked evenly. Toss with the reserved sauce and bake for 5 more minutes. Serve hot.
Notes
Pressing shortcuts: Vacuum-packed tofu usually doesn't need pressing. You can simply pat it dry.
Oil-free cooking: If you're avoiding oil on the stovetop, use a non-stick skillet to prevent the tofu cubes from sticking to the sides. Crisp insurance: To get maximum crunch on the tofus, you can invest some extra time to coat each piece individually. Storage: Refrigerate the leftovers in an airtight container for 3 to 4 days. Re-crisp them in a hot skillet or air fryer.
Oil-free cooking: If you're avoiding oil on the stovetop, use a non-stick skillet to prevent the tofu cubes from sticking to the sides. Crisp insurance: To get maximum crunch on the tofus, you can invest some extra time to coat each piece individually. Storage: Refrigerate the leftovers in an airtight container for 3 to 4 days. Re-crisp them in a hot skillet or air fryer.
Nutrition
Calories: 205 kcal, Carbohydrates: 26 g, Protein: 5 g, Fat: 10 g, Saturated Fat: 1 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 4 g, Sodium: 763 mg, Potassium: 170 mg, Fiber: 2 g, Sugar: 9 g, Vitamin A: 19 IU, Vitamin C: 1 mg, Calcium: 87 mg, Iron: 2 mg
