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Sticky Lemon Pepper Tofu is a crispy, tangy tofu dish coated in a zesty lemon pepper glaze.

Sticky Lemon Pepper Tofu Recipe

Sticky Lemon Pepper Tofu is a crispy, tangy tofu dish coated in a zesty lemon pepper glaze. Pan-fried to perfection, it’s a flavorful dinner option that’s easy to prepare.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Tofu:
  • 1 block firm tofu 14 oz, pressed and cut into cubes
  • 2 tablespoons olive oil for frying
  • Salt to taste
For the Lemon Pepper Sauce:
  • 1 tablespoon soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon maple syrup or honey for non-vegan
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon minced garlic optional

Equipment

  • Non-stick skillet
  • Stirring spoon
  • Measuring spoons and cups
  • Paper towels for pressing tofu

Method
 

  1. Press the tofu to remove excess water. Wrap it in a clean kitchen towel and place something heavy on top for 10-15 minutes. Cut the pressed tofu into cubes.
  2. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add the tofu cubes, season with salt, and fry for about 5-7 minutes on each side, turning occasionally until golden and crispy.
  3. While the tofu is cooking, whisk together soy sauce, lemon juice, lemon zest, maple syrup, black pepper, and minced garlic in a small bowl.
  4. Once the tofu is crispy, reduce the heat to low. Pour the lemon pepper sauce over the tofu and gently toss to coat the tofu in the sauce. Let it simmer for 1-2 minutes until the sauce thickens and becomes sticky.
  5. Remove from heat and serve the sticky lemon pepper tofu with rice, quinoa, or vegetables. Garnish with additional lemon zest or fresh herbs if desired.

Notes

  • For extra crispiness, you can bake the tofu at 400°F for 25-30 minutes instead of frying.
  • Adjust the sweetness or spiciness of the sauce by adding more maple syrup or black pepper as needed.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.