Crispy Lemon Pepper Tofu | Vegan Recipes | #veganrecipes #govegan #veeganophile

“Crispy lemon pepper tofu provides a restaurant-quality experience with a burst of flavor. The lemon-infused sauce, slightly sweet, is irresistible!”

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Ingredients:

For the tofu:
12 ounces extra firm tofu
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon cornstarch or tapioca starch
2 teaspoons oil

For the sauce:
1.5 tablespoons soy sauce or use tamari for gluten-free
¼ cup freshly-squeezed lemon juice
½ teaspoon or more lemon zest
3 tablespoons maple syrup or another sweetener of choice
½ teaspoon garlic powder or 2 minced garlic cloves
½ teaspoon freshly ground black pepper
⅛ teaspoon white pepper
¼ teaspoon salt
2 teaspoons cornstarch mixed with ½ cup of water

For garnish:
chopped green onion, sesame seeds

Instructions:
Press and cube the tofu if you haven’t already. Add the cubed tofu to a bowl with salt & pepper and toss well. Sprinkle in the cornstarch and toss well to coat. If the tofu is still somewhat sticky then add a little bit more cornstarch (1-2 teaspoons at a time).
Heat a skillet over medium-high heat. Add the oil. Once hot, transfer the coated tofu to the skillet and cook for 6-9 minutes until golden on most edges.
Move the tofu to one side of the skillet. Add the soy sauce, lemon juice, zest, maple syrup, garlic powder, black and white pepper, and salt. Mix well. (For variation , add ½ teaspoon red pepper flakes or 1 dried red chili for heat)
Add the cornstarch slurry and mix well. Once it starts to thicken, mix in the tofu and toss to coat. Taste and adjust salt and flavor. Switch off the heat and serve over cooked rice or quinoa.

Crispy lemon pepper tofu by @VeganRichaRecipes

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