Crispy Lemon Pepper Tofu Recipe
Want crispy tofu that actually stays crispy? This lemon pepper tofu delivers all the crunch, all the zing, and none of the soggy sadness. Golden, seasoned, and perfectly balanced, it’s basically tofu’s glow-up moment. The citrusy kick of fresh lemon meets the boldness of black pepper, creating a flavor explosion. Whether you’re tossing it into salads, stuffing it into wraps, or eating it straight off the pan (no judgment), this dish wins every time. The best part? No deep frying required! So grab your tofu, crank up the heat, and let’s make something seriously delicious.
Crispy Lemon Pepper Tofu Recipe
Crispy, zesty, and packed with bold lemon-pepper flavor, this tofu recipe is perfect for snacking, salads, or a protein-packed main dish.
Ingredients
For the Tofu
- 1 block 14 oz extra-firm tofu (pressed)
- 2 tbsp cornstarch
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
For the Lemon Pepper Coating
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp cracked black pepper
- 1 tbsp olive oil
- 1 tsp maple syrup optional
Instructions
Prep the Tofu
- Press the tofu for 10 minutes to remove excess moisture.
- Cut it into cubes or slices.
Coat & Bake/Pan-Fry
- Toss tofu with cornstarch, olive oil, salt, garlic powder, and onion powder.
- Bake at 400°F (200°C) for 20 minutes or pan-fry until golden.
Make the Lemon Pepper Coating
- In a bowl, mix lemon zest, juice, black pepper, olive oil, and maple syrup.
Toss & Serve
- Coat the crispy tofu with the lemon-pepper mixture.
- Serve hot and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Calcium: 20%
- Iron: 15%
- Vitamin C: 12%
- Magnesium: 10%
- Potassium: 8%
Pro Tips for the Best Tofu
- Press the tofu well for extra crispiness.
- Don’t skip the cornstarch—it’s the secret to that perfect crunch.
- Let the tofu cool for 2 minutes before tossing it in the sauce to keep it crispy.
- Pair with rice, veggies, or eat it straight off the pan (because why not?).
