Lemon Pepper Tofu with Lemon Sauce

Lemon Pepper Tofu with Lemon Sauce


Whenever I post a tofu recipe on Instagram, at least a dozen people direct message me and say “what does tofu taste like?” 

Um, it tastes like nothing really.  That’s why you need to marinate it or add a sauce.  But there are a couple things about tofu, you need to pick the right one for the recipe you are making.

My buddy Justin from Crow Moon Kitchen and I have a whole YouTube video on the subject – you can check it out here.

For this recipe you need to use extra firm tofu, and you also need to press the liquid out to get the right texture.  I just wrap it up in several paper towels, put it on a plate and put something heavy on it like a big can of tomatoes and let if sit overnight.

I made orange tofu a couple weeks ago, and doing my fridge clean up, realized I had tofu to use up, and I didn’t have any oranges, so thought “what about lemon?” 

Best decision evah!  I tossed the tofu in corn starch and lemon pepper seasoning to start.

Don’t skip this pan frying step – it literally makes the dish and will make someone who is on the fence to try tofu, to actually try it and love it.

This sauce though – it’s so bright because of the lemon – so tangy!

I plated it with zucchini and brown rice.  I literally took pictures and ate it right out of the pan until I ate it all.

Lemon Pepper Tofu with Lemon Sauce

Print Recipe


Serves: 1 Cooking Time: 10

Ingredients

  • For the lemon sauce:
  • 1/3 cup lemon juice (I used fresh)
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic
  • 1/2 teaspoon sambal oelek
  • 1 teaspoon hoisin sauce
  • 1 teaspoon corn starch
  • 1 tablespoon water (if needed)
  • For the tofu:
  • 6 ounces of pressed, extra firm tofu, cut into cubes
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt
  • 1/2 – 1 teaspoon lemon pepper
  • 1/2 teaspoon coconut oil
  • avocado oil spray

Instructions

1

Mix the lemon sauce ingredients together. Heat a non-stick skillet over medium heat. Pour the sauce in the pan and stir, two minutes, until thickened. If too thick, add the tablespoon of water to thin it out a bit.

2

Slice the pressed tofu in half, then into cubes. In a bowl mix the cornstarch, salt and pepper, and toss the tofu to coat on all sides.

3

Heat a skillet with the coconut oil and avocado oil spray. In two batches, pan fry the tofu for about 5 minutes for each batch or until crispy on all sides.

4

Toss in the prepared lemon sauce, and garnish with chopped cilantro or green onions. Serve with fresh veggies (I did zucchini) and brown rice if you want make a complete meal.

Notes

This whole recipe on #teampurple or #teamblue is 3 points, on #teamgreen it’s 7 points, because you have to count the tofu.

Let me know if you make this.  Are you a fan of tofu??



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